Beef Tenderloin with Balsamic, Arugula, and Parmigiano

Name: Beef Tenderloin with Balsamic, Arugula, and Parmigiano (Filetto di Bue all’Aceto Balsamico)
Total time: 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: Freshly ground black pepper; 2 tablespoons balsamic vinegar; 1½ pounds beef tenderloin, in one piece; Salt; 1 medium bunch arugula, about 2 ounces, leaves washed and stems removed; ¼ cup shaved Parmigiano-Reggiano; 1 medium bunch arugula, about 2 ounces, leaves washed and stems removed; 1 medium bunch arugula, about 2 ounces, leaves washed and stems removed; ¼ cup extra virgin olive oil

Filetto di Bue all’Aceto Balsamico

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Lorella, our friend from Italy, loves to cook and prepared this delicious dish for us one day. Three contrasting flavors, the saltiness of Parmigiano-Reggiano, the spiciness of arugula, and the sweet acidity of balsamic vinegar, together enhance the mild flavor of tenderloin.

Ingredients

¼ cup extra virgin olive oil
1½ pounds beef tenderloin, in one piece
Salt

Europe
Italy
Dinner
Main course
Gluten-free
Mediterranean

Method

Put the olive oil in a 10-inch skillet and place over medium-high heat. Season the beef tenderloin with salt and pepper. When the oil is very hot, put the beef in and brown it on all sides. Transfer the beef to a platter and set aside. Remove the pan from the heat.
Cut