However, RR is growing on me. She'll never reach my level of adoration for Giada or Ina (partly because her personality can be so abraisive), but slowly she's going from abhore to dislike to tolerable. Tonight's dinner helps her case because it was really simple, delicious, AND was finished in under 30 minutes! This meal came from the RR cookbook my mom gave me for Christmas a few years ago, and I'd always meant to try it out but never got around to it.
These were really tender and delicious. I was honestly surprised by how easy these were to prepare. Graham loved them and has already requested that they make more appearances in our weekly/monthly rotation. I had to make some changes, but check my Notes below for that.
Beef Tenderloin Bites
1 & 1/2 cujps Italian-style bread crumbs
Handful of fresh flat-leaf parsley leaves, chopped
1/2 cup graded Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
3 or 4 garlic cloves, finely chopped
4 tenderloin steaks, 1 inch thick, cut into bite-sized pieces
5 to 6 cups arugula, chopped
Juice of 1 lemon
Salt and pepper
Preheat the broiler.
Mix the bread crumbs with parsley and cheese. Warm the olive oil and garlic over low heat for 5 minutes to infuse the oil with flavor. Pour the oil and garlic into the bread-crumb mixture and combine with a spatula to distribute equally and moisten the bread crumbs.
Season the meat with salt and pepper, then toss the meat in the bread-crumb mixture to coat evenly. Spread the meat on a baking sheet or broiler pan and place under the broiler until the coating is crisp and the meat is tender-about 6 to 7 minutes.
While the meat is under the broiler, dress the arugula with a drizzle of olive oil, lemon juice, and salt and pepper to taste. Toss to coat well. Serve the beef on the bed of arugula. Serves 4.
- I halved this recipe since there are only two of us, and there was still plenty left over. This easily could have served three people.
- I didn't have Italian-style bread crumbs, just "plain". I added a palmful or two of dried oregano, basil, and rosemary and tossed.
- I didn't add the cheese to these since Graham doesn't like melted cheese. I'm thinking that next time I'll add the cheese anyway and we can pick and choose which ones we want.
- I can never find RR's cheese of choice (Parmigiana-Reggiano) at the grocery store. I typically substitute mozzarella or parmesean cheese or a mixture of both in her recipes.
- I actually had to use my grill pan to make these since we don't have a broiler pan. I've heard you can use a cookie sheet and cooling rack to substitute for a broiler pan, but I was afraid our cooling racks would warp in the broiler. It wasn't too bad, but I definitely need to pick up a broiler pan because there's a lot I can do in the broiler, especially during the summer.
- We didn't have arugula, so I used some leftover baby spinach leaves instead. They don't have the "bite" arugula does, but I wasn't about to run out and get something else when we had leftover spinach leaves just sitting in the fridge!