Beef Tenderloin Bites on a Bed of Arugula

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I substituted some items i had in my pantry and fridge...the only item i had to buy was the parmigiana regianano.. here's what i substituted:

*precooked wheat couscous for the breadcrumbs (healthier option!
*ground meat shaped into mini patties

It came out delicious!

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This is a really good recipe. I love arugula, and the flavors mesh really well together. The only thing I changed was buying a less expensive cut of meat--tenderloins are so expensive! I think we just bought regular sirloin steaks.

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This was yummy. I will agree with the others that there were way too many breadcrumbs, next time I would just do a dusting or perhaps just sprinkle a few on top of the meat, otherwise they get soggy. I also dressed my arugula with a lemon/honey/cardamom dressing I made to up the flavor. I will make this again. I put mine in for 8 minutes and it was maybe one minute too long for med rare.

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I have made this recipe many, many times. It is so easy, and every single person who has tried it, LOVES it. I have even served this as a casual appetizer with a fancy toothpick stuck in each one!

A few helpful hints: 1. I don't even bother with the spinach. Instead, I serve it with a side of butter-garlic noodles. 2. I use about 3/4 the amount of breadcrumbs that Rachel Ray recommends. 3. Italian breadcrumbs work best. 4. Only LIGHTLY coat the meat with the breadcrumb mixture. 5. If you line your cookie sheet with aluminum foil, it completely eliminates cleanup mess. 6. Be VERY careful not to overcook the meat. 7. The lemon really does make the difference. I tried it once without lemon, and it's just not as good.

I hope this was helpful!

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Very easy and very delicious... just be sure you use grated cheese and not shredded, because the recipe didn't specify and shredded made a bit of a mess! Still was amazing with greens and a bit of lemon juice though.

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I thought this recipe was just okay. I noticed another reviewer said they tried it with venison. When I was eating this dish I thought to myself that this would be better with venison. When I made this, it turned out a little too salty (but I think this was due to the brand of breadcrumbs that I used - 4C Seasoned - which I will not be using again, as they have over-salted other dishes as well. I also thought the meat turned out too well-done for my tastes, but next time I'll have to keep a better eye on the doneness.

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Delicious recipe and very easy to make. Great presentation.

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My family liked the items individually but not together. Meat and lettuce needed more of a dressing or sauce. Overall it was very easy but will not try again.

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this is easy to make and wonderful to eat!

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I actually tried this with Venison. I had the tenderloin just like the beef. It was wonderful. I did not change a thing. Thank you for providing me and my family with your wonderful recipes.