Grilled, Sliced Beef Tenderloin with Arugula, Heirloom Tomatoes, and Pecorino

A perfect dinner for 1, that can be easily multiplied for 2, 3, or 4.

My scrumptious dinner last night, served on one of my cute Lauren by Ralph Lauren “Petit Dot” plates.

I ducked out of Lincoln Center’s outdoor screening of the opera during intermission last night because I was hungry. I couldn’t leave the Upper West Side without stopping at Whole Foods for some delicious dinner fixings! I knew exactly what I was craving too: red meat. But I didn’t want anything too filling like a burger, or steak and potatoes. I wanted something light and refreshing but also decadent. So I opted for a small sliced steak complimented by a lemony, peppery arugula salad. I threw in some baby heirloom tomatoes for color, and a little sweetness, and shaved Pecorino for a creamy, salty contrast. The recipe is below. (I promise, it’s super easy.) Enjoy!

Serves 1

Ingredients:

  • One small beef tenderloin, about 6 ounces
  • sea salt and coarsely ground black pepper
  • 2 cups of baby arugula, washed and dried
  • 1 cup of baby heirloom tomatoes, washed and dried
  • 1 tsp of balsamic vinegar
  • 1-2 tbsps extra virgin olive oil
  • 1 lemon
  • Pecorino cheese, for shaving

Kitchen Essentials:

  • A non-stick, stove top grill pan
  • Cute plates! (OK, maybe they’re not essential, but they’re definitely a necessity for me!)

Instructions:

  1. Bring the beef tenderloin to room temperature, and season liberally on both sides with salt, pepper, and a little olive oil (to prevent the meat from sticking to the grill pan).
  2. Place the grill pan over medium heat. Once it’s hot, add the fillet and let cook, without moving it, for about 3 minutes, or until nicely browned. Turn the meat and continue to grill for another 3 minutes without moving.
  3. Remove the fillet and let rest on a cutting board or plate for about 5 minutes, to allow carry-over cooking.
  4. While you’re letting the beef is sitting, slice the biggest of the baby tomatoes in half. Place the arugula and baby tomatoes in a bowl, and toss in the olive oil, and vinegar. Squeeze half a lemon over the the salad, and sprinkle it with salt and pepper. Toss again and transfer to your [pretty] plate.
  5. Carve the beef into 1/2 or 1/3 inch thick slices. The meat should be medium-rare: browned with dark char marks on the outside, and red on the inside. Place on the plate, next to salad.
  6. With a knife, or a cheese shaver if you have it, slice the Pecorino into thin, attractively irregular slivers. Place the slivers over the salad.
  7. Bon appétit!!

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