Seared Beef Tenderloin with Arugula & Mushrooms

Ingredients

• 2 small bunches (½ lb. ) arugula, trimmed, washed, and dried (or 10 oz. packaged baby arugula)
• ¼ lb. cremini mushrooms, stems trimmed and discarded; caps wiped clean and sliced about ¼ inch thick
• 2 shallots, minced
• 1 Tbs. olive oil
• 4 beef tenderloin medallions, ½ inch thick (¾ lb. total)
• Kosher salt and freshly ground black pepper
• ¼ tsp. sherry vinegar
• + 2 more ingredients
• • ¼ cup unsalted butter, well softened
  • 3 oil-packed sun-dried tomato halves, drained and minced

Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and mold into a 2-inch-long cylinder. Put in the freezer to firm. Season the beef well on both sides with salt and pepper. In a large skillet over medium-high heat, h...

View full recipe at Fine Cooking