Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic wrap; pack the arugula, onions, beans, and dressing in separate containers. Then toss everything together just before serving.
·Salad components may be prepared 1 day ahead and chilled, separately.
Recipe information
Total Time
2 hours
Yield
Makes 2 servings
Ingredients
For beef
For salad
For dressing
Preparation
Prepare beef:
Step 1
Preheat oven to 425°F.
Step 2
Stir together mustards, brown sugar, pepper, and lemon zest.
Step 3
Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
Step 4
Transfer to an oiled shallow baking pan and coat with mustard mixture.
Step 5
Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
Prepare salad while beef is roasting:
Step 6
Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
Make dressing and toss salad:
Step 7
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
Step 8
Cut beef into thin slices.
Step 9
Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.
