New This Month

Seared Beef and Oranges with Arugula

Arrange succulent seared beef tenderloin, peppery arugula, and juicy oranges so that they overlap slightly but are still tossed together as in a composed salad.

  • Servings: 4


  • 1 pound beef tenderloin, trimmed of fat and sliced into four 1-inch-thick tournedos
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 2 tablespoons rice vinegar
  • 3 oranges, 2 peeled, pithed, and sliced into 6 rings, plus 1 for juicing
  • 1/4 teaspoon extra-virgin olive oil
  • 1 large bunch of arugula (about 1/2 pound), trimmed and rinsed


  1. Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.

  2. Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.

  3. Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.

  4. Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.

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