- 1/4 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 1 1/2-pound beef tenderloin
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon coarse kosher salt
- 1 tablespoon canola oil
- 2 cups sliced arugula
- 2 cups sliced radicchio
- 1 lemon, halved
- High-quality extra-virgin olive oil (for drizzling)
- High-quality aged balsamic vinegar (for drizzling)
- Parmigiano-Reggiano cheese shavings
- Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
- Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.