Crostini of Roasted Beef Filet With Horseradish and Arugula Pesto

Makes 24 crostini

Ingredients:

For the pesto:

2½ lightly packed cups/65 g fresh arugula, divided
1/3 cup/50 g pine nuts, toasted
1 tablespoon/about 10 g freshly grated, peeled, fresh horseradish
1/2 cup/50 g freshly grated Parmesan cheese
1/2 cup/120 ml extra virgin olive oil
Salt and freshly ground black pepper

For the crostini:

1 loaf of ciabatta bread
4 tablespoons/60 ml olive oil, divided
Salt and freshly ground black pepper
One 2-pound/900-g beef tenderloin, silver skin removed
4 sprigs fresh rosemary
1 tablespoon/5 g finely chopped fresh basil
1 tablespoon/5 g finely chopped fresh chives
1 tablespoon/5 g finely chopped fresh flat leaf parsley
1 tablespoon/5 g finely chopped fresh tarragon

Method:

To make the pesto:

Place 1 1/2 cups/40 g of arugula, the pine nuts and horseradish in a food processor and blend until the nuts are finely chopped. Add the Parmesan cheese and continue to blend. Slowly blend in the extra virgin olive oil. Season to taste with salt and freshly ground black pepper.

To toast the crostini:

Preheat the oven to 400°F/205°C. Thinly slice the ciabatta crosswise into 24 ¼-inch-/.5-cm-thick slices and arrange the slices in a single layer on two large baking sheets.

Drizzle with 2 tablespoons/30 ml of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool. Maintain the oven temperature.

To prepare the beef and assemble the crostini:

Cut the filet lengthwise into 4 even pieces. Place a large frying pan over high heat. Sprinkle the beef filets with salt and pepper. Drizzle the beef with the remaining 2 tablespoons/30 ml of olive oil.

Place the beef and rosemary sprigs in the very hot pan and cook until the beef is brown on all sides but still rare in the center, about 6 minutes total. Place the pan in the oven for 2 minutes.

Remove the beef from the oven and let rest in the pan for 5 minutes. Discard the rosemary. Stir the basil, chives, parsley and tarragon on a shallow plate. Roll the beef filets in the fresh herbs to coat.

Using a sharp knife, thinly slice the beef filets crosswise. Arrange the remaining arugula leaves atop the crostini. Top with the beef slices. Drizzle the pesto over the beef and serve.