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    from "Steak Lover's Cookbook" by William Rice

    Slicing beef tenderloin into medallions is the simplest trick to producing a very tender and quick-cooking steak dinner. Here, the beef is seared and served on top of wilted arugula in the Italian manner. Fresh minced herbs are an optional garnish for the meat, and the drink, Chianti Classico.

    Serves 4 to 6

    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)

    Print recipe

    1. 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.
    2. Stem the arugula, wash the leaves, and pat dry. Set aside.
    3. 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.
    4. 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.
    5. 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Chateaubriand Roast - $27.99/lb
     Small, USDA Choice, Hand-cut, Standard Pack
      Earthbound Farm Organic Baby Arugula Salad - $2.99/5oz
    Optional Ingredients
      Rosemary - $1.49/ea
     Farm Fresh
      Sage - $1.49/ea
     Farm Fresh
    You May Already Have
      Bertolli Classico Olive Oil - $11.99/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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