Beef Tenderloin Bites on a Bed of Arugula

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the coating was too overpowering for the meat...could barely taste the steak..had a sort of "gritty" taste to it

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I love this recipe. I think i forced a little too much breadcrumb mixture on the steak b/c the recipe called for too much breadcrumbs. But it was excellent and easy and this will be a weekly staple in our house.

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The recipe was super easy. Although Arugula is not prevelant in the midwest, I served mine on fresh Spinich.Very tasty way of cooking the meat!

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Loved this! I broiled my steaks for about 12 minutes so they would be medium well. My husband loved this!

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I changed the receipe some
1. used very good meat...two large pieces made about 16 pices..8 each...I asked the butcher for the best pieces he had that were inch thick..they were $15 a piece
2. I used freash grated romano and parm chesse..I purchased this at the deli section of my store already grated and ready..
3. used dried parsely and worked fine
4. used a little more olive oil than it said
5. I rolled in mixture than wraped bacon around it and then redipped in bread crumb mixture...I used italian breadcrumbs
6. I prepared this the day ahead and placed pieces in tuperware in the refrigerator
7. I broile side one for 8 min
then I flipped them over for another 6 min

PERFECT

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This was very good, I used london broil, pretty basic Italian recipe. Kids didn't like the arugala, I'll blanch it next time to take out the bitterness. Or maybe use spinach (but the kids won't like that either; it would be good on any salad greens.

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awesome dish, very tender meat. loads of flavor. a sure thing to be made again.