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

• A trimmed, (4- to 4 1/2-lb.) fillet of beef, tied, at room temperature
• 3 x Heads garlic, unpeeled
• 2 tsp Dijon mustard
• 1/4 c. Red-wine vinegar
• 1/4 c. Balsamic vinegar
• 1 1/2 c. Extra virgin olive oil
• 6 c. Arugula, washed thoroughly and spun dry
• 3 c. Vine-ripened red cherry tomatoes, halved
• 3 c. Vine-ripened yellow cherry tomatoes, halved

Directions