Fillet Of Beef With Arugula, Cherry Tomatoes, And Roasted G

Directions

1. Preheat oven to 500F.
2. Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven till a meat thermometer registers 130F. for medium-rare meat, 20 to 25 min, and let cold to room temperature.
3. Fillet may be roasted 2 days ahead and chilled, wrapped well.
4. Make vinaigrette:Cut top 1/4 inch off each head garlic and wrap heads together in foil.
5. Roast garlic 40 to 45 min, or possibly till very soft, and let cold. Squeeze roasted garlic from each head (there should be about 1/3 c.) and in a blender or possibly food processor blend together with mustard, vinegars, and salt and pepper to taste till smooth. With motor running add in oil in a very thin stream and blend till emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or possibly reblend before serving.
6. Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.
7. Serves 12.