La Tagliata with Arugula salad

June 24 This tender meat was delicious and I can't wait to try it on the grill outside or inside in a very hot skillet. You'll need:
2lbs beef tenderloin, sliced about 1/4" think

salt and freshly ground black pepper

2T each finely chopped rosemary and mint

1 1/3 C extra-virgin olive oil

2T lemon juice

1T balsamic vinegar from Modena

6C arugula

1/4C parsley leaves

2 plum tomatoes, wedged

1 thinly sliced stalk celery heart with leaves

Season beef with salt and pepper. Sprinkle with rosemary and mint and pour on 1C olive oil. Refrigerate for 2 hours (or up to 24hours).

Whisk lemon juice, vinegar, salt and pepper and slowly drizzle in remaining oil. Just before serving, combine the arugula, parsley, tomatoes and celery in a bowl; toss with the lemon dressing.

Grill the beef, basting it with its marinade, for 2 minutes, turning once. Place a mound of arugula salad on each of 4 plates. Surround with the very tender grilled beef and serve immediately.

The attention to the flavors, perfume and even color made this an elegant meal, but the best part was the coffee prepared and served by 11 year old, Matilde, a former student.