Fillet Of Beef, Arugula, And Artichoke Crostini Recipe

• A, (2 1/2-lb.) trimmed fillet of beef, tied Two, (6-oz) jars marinated artichoke hearts, rinsed and liquid removed
• 1 x Garlic clove
• 1/4 c. White-wine vinegar
• 1/2 c. Extra virgin olive oil Thirty-six, (1/2-inch-thick) diagonal slices of Italian bread (about 2 longloaves), toasted lightly
• 2 bn Arugula, coarse stems discarded and the leaves washedwell, spun dry, and cut into shreds (about 4 c.)
• 36 x Parmesan curls formed with a vegetable peeler

Directions