Filet of Beef Crostini w/ Artichoke Pesto & Parmesan Curls Recipe by

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Ingredients

Filet of Beef Crostini w/ Artichoke Pesto:
2 1/2-pound trimmed fillet of beef, tied (or 2 lbs. good quality roast beef or eye round, cooked and sliced thin)
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
3 tbsp white-wine vinegar
1/3 cup olive oil
sea salt & pepper to taste
24 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
a bunch of arugula, coarse stems discarded and the leaves washed and dried
24 Parmesan curls made with a vegetable peeler