Tagliata di manzo with pomodoro and arugula

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 2 bunches of arugula
• 1 kg tomatoes (cocktail, sweet)
• Salt
• pepper
• olive oil
• Baguette(s) or ciabatta

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beef fillet with a twist – quick and easy, delighted guests

Preparation: Cut the beef fillet (at room temperature) into thin strips and marinate in a little olive oil, salt, and pepper (it shouldn’t be dripping, just slightly flavoring the meat). Wash and dry the arugula, remove the stems if necessary, and cut into bite-sized pieces. Wash and halve the tomatoes. Preheat the oven to the warmest setting (230-250°C, no fan). Preparation: First, place the arugula in a large ovenproof skillet or shallow casserole dish, then arrange the tomato pieces over it – the entire pan should be covered. Sprinkle with salt and pepper to taste and drizzle with olive oil. Then place it in the oven for about 2-3 minutes – until the tomatoes are hot and the arugula hasn’t fallen apart yet. Remove from the oven again, set it to the “grill setting,” and distribute the beef fillet pieces evenly over it. Return to the oven and leave for a short time (top shelf) to taste (we like it medium-rare) – this takes a maximum of 2 minutes, maybe less depending on the grill. Serve with baguette or ciabatta and a fine red wine. It’s very quick and all of my guests have loved it so far. I’ve used regular tomatoes since I didn’t have any cherry tomatoes, but the result was rather poor – the sweetness of the little ones adds a special touch. The combination of tomato and meat juice with the oil makes everything super juicy and the meat stays very tender. The quantities vary; perhaps some people prefer more meat?