The weather in the Pacific Northwest has not been exceptionally “summery” as one may categorize from a northern hemisphere perspective for this time of year. However, our greens are flourishing. We are already on our second planting of lettuce, having harvested the first in mighty abundance. Our Dinosaur Kale was flavorful and is now migrating out to make way for another crop. This plentitude propelled the motivation behind the recipe I offer below. This year’s arugula crop has been consistently high yielding for over two months…and it continues. The flowers, by the way, are fabulous atop a crisp green salad.
I first discovered arugula when I lived in Italy. It is a green used in a variety of dishes, from salads to pizza. My favorite pizza, in fact, is topped with arugula, prosciutto and shaved Parmesan. I now make a gluten-free and dairy-free rendition that is just as mouthwatering. Arugula salad with slivered fennel and dressed with simple lemon juice and olive oil vinaigrette is supremely wonderful. It offers the peppery bite of arugula, the tartness of lemon and the slight sweet flavor of fennel, all in perfect complement, of course, to the sprinkling of sea salt, which tops off and finalizes the flavor components the palate so relishes.
Arugula is a member of the cruciferous vegetable family, all of which contain a group of anticancer compounds called glucosinolate. I have written of these compounds before, as well as how this family of vegetables exerts antioxidant activity by way of the carotenes and phytochemicals they contain, and how they stimulate natural detoxifying enzymes within the body. If you would like additional details, please feel free to refer to the postings Organic Broccoli Crowns with Chevre Sage Sauce ~ Gluten-free & Dairy-free and French Brussels Sprouts. Additionally, arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium; and, a very good source of potassium, iron, zinc, riboflavin and copper. Note that cruciferous vegetables are an excellent accompaniment to grilled meat, as they counter the carcinogenic impact grilled meat may have on the body.
With the holiday weekend approaching here in the U.S. (Yes, Independence Day.), many are looking to expand out of doors to share recreational time with family and friends. While burgers and hot dogs may suit some occasions, this meal is meant for a more refined palate. The nuance of garlic melds nicely with the rich subtleness of beef flavor offered by the tenderloin cut. As the name offers, tenderloin is an extremely tender cut of meat and one that is worth the expense. A small portion well satisfies by way of the delicate satisfaction and because it nearly emulsifies upon contact with the plate, one is drawn into a state of suspended satiation with each enticing morsel.
Enjoy…
Fresh, Organic, Dairy-free Arugula Pesto with Beef Tenderloin Medallions in Red Wine Marinade
For the Arugula Pesto:
2 T. organic walnuts
2 T. organic pine nuts
4 organic garlic cloves
½ c. organic olive oil
1 ½ c. organic arugula, packed
juice of 1 lemon
¼ c. aged goat Gouda
sea salt
fresh ground organic pepper
Place the walnuts and pine nuts in a blender or food processor and grind until fine. Add the garlic, olive oil, arugula and lemon juice and puree until smooth. If the pesto is too thick, add a bit more olive oil until the desired consistency is developed. Add the aged goat Gouda, sea salt and pepper to taste; puree until well incorporated and the mixture is once again smooth.
For the Tenderloin Medallions:
4 petite, beef tenderloin medallions, organic and grass-fed
½ c. full-bodied red wine
1t. Worcestershire sauce, gluten-free (I use Lea & Perrin's)
1 t. Mirin (Asian orange-wine)
1 - 2 T. organic garlic, chopped
2 sprigs fresh organic thyme leaves, chopped
sea salt
fresh ground organic pepper
Place the beef medallions on a platter and delicately pour the red wine over them. Sprinkle the Worcestershire sauce and Mirin over the medallions, then gently turn them several times to mix the juices and promote even coating. Sprinkle with sea salt and fresh ground pepper, then distribute the garlic evenly amongst the medallions, spreading evenly on each. Scatter the herbs a top. Gently turn each steak over, salt and pepper the reverse side, then turn again. Much of the garlic and herbs will remain to flavor the bottom side. Collect the scattered bits and spoon atop the up side of the medallions as to ensure nice flavor. Allow the medallions to marinade for at least 30 minutes, turning at least once during the marinating period to flavor evenly on both sides. Conversely, the medallions may be prepared ahead and left covered in the refrigerator further enhancing the fusion of flavors; grill at one’s leisure leisure.
Heat the grill and prepare for grilling. We like to smoke our grilled favors, and have discovered natural hickory wood smoke pellets, which are economical and create a scrumptious and natural smoke flavor. Place the medallions on the grill once the marinating process is complete. Grill them to personal preference, and then transfer to a serving platter. Place a dollop of Arugula Pest atop each medallion and garnish with a leaf of arugula and a pine nut. I recommend a glass of full-bodied red wine with this dish, there are some excellent Malbec and Cabernets arriving from Argentina and Chile, which seem to pair exceptionally well with grilled red meat dishes.
Bon appétit!
©2010 Taylor Donovan
source: www.taylorstable.com
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