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Tenderloin with Rosemary, and Arugula




Source of Recipe


Sister
1 1/2 pounds beef tenderloin -- center cut, trimmed
1/2 tablespoon minced fresh rosemary
3 sprigs fresh rosemary, for garnish
1/2 tablespoon minced fresh sage
5 medium fresh sage, leaves for garnish
2 bunches arugula, about 8 ounces
7 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Salt or fresh-ground black pepper

PREPARATION:
Cut the tenderloin into 12 medallions, each about 3/4-inch thick. Put each medallion between two pieces of plastic wrap or waxed paper and gently pound into 1/4-inch thick scallops. (Can cover and refrigerate beef overnight.)

Stem and rinse arugula. (Can refrigerate in a large plastic bag.)

Arrange arugula on a large serving platter and drizzle with the balsamic vinegar and 5 tablespoons of the oil.

COOKING:
Brush 2 large skillets with 1 tablespoon of oil. Sear the scallops until rare, about 1 minute on each side.

SERVING:
Put scallops in a single layer over the arugula and sprinkle with salt, pepper, minced rosemary and sage, and the remaining tablespoon olive oil. Garnish with rosemary sprigs and whole sage leaves.


When tenderloin is sliced into medallions, lightly pounded and quickly seared, very tender, rare scallops of beef result. The beef is sprinkled with minced sage and rosemary and served on a bed of arugula.