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1 1/2 pounds center-cut beef tenderloin, sinew removed
8 ounces arugula
5 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
1 tablespoon mixed minced fresh rosemary and sage leaves (optional)
||Cut the tenderloin into 12 slices, each 3/4 inch thick. Flatten the medallions slightly with
the flat side of a chef's knife or a cleaver. Set aside.|
||Stem the arugula, wash the leaves, and pat dry. Set aside.|
||Heat 1 tablespoon of the oil in a large skillet, preferably nonstick, over medium-high heat.
Add as many of the beef medallions as fit in a single layer without overcrowding. Cook until seared, 1 1/2 to 2 minutes.
Turn the meat and cook until nicely browned but still with red juices, 1 1/2 to 2 minutes more. Transfer the cooked meat
to a plate and cover loosely with aluminum foil to keep warm. Repeat with the remaining medallions.|
||Add the remaining 4 tablespoons oil and the vinegar to the same skillet.
Immediately add the arugula, cook, stirring over medium-high heat until all the leaves are wilted, about 1 minute.|
||Make a bed of arugula on each of 4 to 6 plates. Place 3 or 2 beef medallions on top of each.
Sprinkle the meat with salt and pepper, and, if desired, with the herbs. Pour any remaining cooking
juices form the skillet over the meat. Serve immediately.|