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center extra-virgin olive oil salt yellow cherry arugula Salad lump crabmeat mayonnaise chili paste cilantro lime salt
Viewed: 96 - Published at: 4 years agoIngredients
- 2 pounds center-cut beef tenderloin
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pint yellow cherry or grape tomatoes
- 1 bunch arugula, trimmed
- 1 recipe Spicy Crab Salad, recipe follows
- 1 pint lump crabmeat, picked through
- 1/4 cup mayonnaise
- 1 tablespoon chili paste (such as sambal)
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 lime, juiced
- Salt and freshly ground black pepper
Method
- Preheat the oven to 400 degrees F.
- Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape.
- Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot.
- Drizzle in a 2-count of oil.
- Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned.
- Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes.
- Remove the beef to a platter and let it rest 10 minutes.
- Turn the oven to broil.
- Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil.
- Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes.
- Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper.
- Add the arugula and toss.
- To serve, remove the strings from the tenderloin and cut it into slices.
- Arrange the slices on a serving plate, shingling them.
- Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top.
- Serve hot.
- Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.
- Yield: 4 servings
