Beef Tenderloin Bites on a Bed of Arugula

Total Time:
22 min
10 min
12 min

4 servings

  • 1 1/2 cups Italian bread crumbs, eyeball it
  • Handful flat-leaf parsley, chopped
  • 1/2 cup Parmigiano-Reggiano, a couple of handfuls
  • 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
  • 3 to 4 cloves garlic, finely chopped
  • 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
  • Salt and pepper
  • 5 to 6 cups arugula, chopped
  • 1 lemon, juiced
  • Spicy Crab and Vermicelli, recipe follows
  • Preheat broiler to high.

  • Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.

  • Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli. Give a squeeze of lemon juice over the beef and arugula.

Spicy Crab and Vermicelli:
  • 1 pound vermicelli

  • Salt

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan

  • 1 tablespoon butter, cut into small bits

  • 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level

  • 2 cloves garlic, chopped

  • 2 shallots, thinly sliced

  • 1/2 pound shiitake mushrooms, stemmed and thinly sliced

  • 1/4 cup dry sherry or Marsala

  • 8 ounces, drained weight, lump crabmeat, shredded

  • 1 (28-ounce) can crushed San Marzano tomatoes

  • 1/4 cup half-and-half or cream, eyeball it

  • 1 pound thin spaghetti

  • Shredded Romano or Parmigiano, your pick, optional

  • 10 to 12 basil leaves, shredded

  • Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.

  • While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.

  • Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

  • Yield: 4 servings

  • Prep Time: 5 to 10 minutes

  • Cook Time: 20 minutes

  • Ease of preparation: easy

View All

Cooking Tips
Loading review filters...