Whole Fillet of Beef with
Olive & Roasted Tomato Vinaigrette
 
Serves 8
You'll need...
- 1 trimmed (4 to 4 1/2-pound) fillet of
beef, tied, at room temperature
Vinaigrette:
3 cloves of garlic, crushed
3 teaspoons of Cantaré French Black Olive Tapenade
1/4 cup of red-wine vinegar
1/4 cup of balsamic vinegar
1 1/2 cups of extra virgin olive oil
2 teaspoons of freshly ground black pepper
1 teaspoon of fresh rosemary, finely chopped
3 cups of Cantaré Fresh Roasted Vine Tomatoes
12 crostini
6 cups of arugula
Here's how...
- Preheat oven to 500 degrees F. Pat the
fillet dry and season with salt and pepper.
Place in an oiled roasting pan. Roast fillet
in middle of oven until a meat thermometer
registers 130 degrees. For medium-rare meat
that should be around 20 to 25 minutes, and
let cool to room temperature. Fillet may
be roasted two days ahead and chilled, wrapped
well.
Vinaigrette:
- In a blender or food processor blend together
vinegars, garlic cloves, rosemary and Cantaré
Olive Tapenade. Season to taste with salt
and pepper. Now add the extra virgin olive
oil. Blend an additional 30 seconds. Vinaigrette
may be made four days ahead and chilled in
a tightly sealed jar. Shake vinaigrette well
before serving. Thinly slice fillet and lay
sliced fillet on a bed of arugula and top
with Cantaré Fresh Roasted Vine Tomatoes.
Drizzle generously with olive vinaigrette.
Serve with crostini.
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