A perfect dinner for 1, that can be easily multiplied for 2, 3, or 4.
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!
- 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
- A non-stick, stove top grill pan
- Cute plates! (OK, maybe they’re not essential, but they’re definitely a necessity for me!)
- 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).
- 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.
- Remove the fillet and let rest on a cutting board or plate for about 5 minutes, to allow carry-over cooking.
- 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.
- 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.
- 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.
- Bon appétit!!