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Filet of Beef Crostini with Artichokes and Arugula

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Filet of Beef Crostini

A wise person once said that it’s bad luck to begin any post-holiday clean eating plan before New Year’s Eve.  Since I’m never one for self-sabotage, here’s one last hurrah before we start counting calories on January 1st.  Or on the 2nd, if you’re into procrastination.

Fair warning:  if you serve this to a room full of hungry men, you may receive a marriage proposal or two – it’s that good.

Happy New Year!

FILET OF BEEF CROSTINI WITH ARTICHOKES & ARUGULA
Yields 36 Pieces
Source:  epicurious.com

a 2 ½ lb. trimmed filet of beef, tied (**see note)
2  6-oz. jars marinated artichoke hearts, rinsed and drained (Reese Brand are on sale this week, 12/28/11 to 1/3/12)
1 garlic clove, peeled
¼ c. white wine vinegar
½ c. olive oil

36 ½”-thick diagonal slices of a good baguette, brushed with olive oil and toasted lightly (Ecce Panis Baguettes are on sale, these are my favorite)
2 bunches of arugula or spinach, coarse stems discarded and leaves cut into shreds
36 Parmesan curls formed with a vegetable peeler

Preheat oven to 500.  Pat the filet dry, season it with salt and pepper and place it in a small roasting pan.  Roast it in the middle of the oven for 23 minutes, or until it registers 125 degrees on a meat thermometer (for rare).  Transfer the filet to a cutting board and let it cool.  The beef may be roasted 1 day in advance and kept covered and chilled.

In a blender, puree the artichoke hearts and the garlic with the vinegar, the oil and salt and pepper to taste.  Transfer the puree to a bowl and set aside.  The puree may be made 3 days in advance and kept covered and chilled.

Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula or spinach, then divide the beef, sliced very thin, among the crostini.  Top the crostini with the Parmesan curls.

**NOTE:  If you are looking for a shortcut to save some time, Sendik’s Roast Beef is on sale in the deli.  I would just ask them to thinly slice it off of a rarer end if possible, then pile an individual slice of beef on top of the artichoke mixture. You can also find a 4-lb. filet of beef in the meat department for $7.99 lb.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • Jennifer Fischer

    I made this recipe for my daughter’s bday last year. I reduced the amount of vinegar, and had parm. “peels” but not exactly “curls.” They were a huge hit! I had left-overs of other items, but not those! BTW the folks at Sendiks are so wonderful that if you purchase a whole beef tenderloin in the meat dept. and then cook it at home, you can take it back to the deli dept. and they will slice it to your specifications. That’s what I did!

  • Anonymous

    Really?!? I didn’t know that – what a great tip!

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