Fillet of Beef, Arugula, and Artichoke Crostini

By kathryns

Ingredients

• 2-1/2 lb trimmed fillet of beef (flank steak), tied
• 2 - 6-ounce jars marinated artichoke hearts
• 1 garlic clove
• 36 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
• 2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
• 36 Parmesan curls formed with a vegetable peeler

Details

Servings 36
Adapted from epicurious.com

Preparation

Step 1

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

2.In a blender purée the artichoke hearts and the garlic with their marinade, and salt and pepper to taste and transfer the purée to a bowl. *The purée may be made 3 days in advance* and kept covered and chilled.

3. Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini.

4. Top the crostini with the Parmesan curls.