Ingredients

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

Description

This Rich Take On An Italian Classic Comes From Mario Batali, Joe Bastianich, And Nancy Silverton's Restaurant, Mozza, In Los Angeles. Use The...

View Full Recipe