Fillet of Beef with Arugula, Cherry Tomatoes, And Roasted G
| Yield: | 1 servings |
| Categories: |
| A trimmed; (4- to 4 1/2-pound) | ||
| ; fillet of beef, | ||
| ; tied, at room | ||
| ; temperature | ||
| FOR VINAIGRETTE | ||
| 3 | Heads garlic; unpeeled | |
| 2 | ts | Dijon mustard |
| 1/4 | c | Red-wine vinegar |
| 1/4 | c | Balsamic vinegar |
| 1 1/2 | c | Olive oil |
| 6 | c | Arugula; washed thoroughly |
| ; and spun dry | ||
| 3 | c | Vine-ripened red cherry tomatoes; halved |
| 3 | c | Vine-ripened yellow cherry tomatoes; halved |
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