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Author Notes: A delicious entree with the flavors of Tuscany and a beautiful presentation. The arugula can be substituted with spinach, Tuscan kale or Swiss chard, if desired. —Chef amanda
- 1 1/4 pounds beef tenderloin, sliced into 4 rounds
- 2 tablespoons olive oil, divided
- 2 large onions, very thinly sliced
- 4 plum tomatoes, roughly chopped
- 2 bunches arugula, washed, drained, roughly chopped
- salt and pepper to taste
- 1 tablespoon unsalted butter
- 2 small shallots, finely chopped
- 3/4 cup brandy or cognac
- 1/2 cup beef broth
- 2 tablespoons Italian parsley, chopped
- Heat the oven to 400. Cut the beef into 4 even slices. Heat 1 Tb. of the oil in a large skillet. Sauté the onions over medium heat 5 minutes, season with salt and pepper. Lower heat and cook 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula, set aside.
- Heat a medium skillet and add the remaining tablespoon olive oil over medium- high heat. Sear the meat for 3 to 4 minutes per side seasoning with salt and pepper as you go. Transfer to a baking sheet.
- Place the beef in the oven for 5 to 10 minutes depending on desired doneness.
- Melt the butter in the same skillet and sauté the shallots until translucent about 2 minutes. Season with salt and pepper. Add the brandy and reduce to a few tablespoons over high heat. Add the stock and bring to a boil. Reduce by half and then taste for seasoning. Remove from heat.
- Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle sauce over meat and garnish with chopped parsley.