Cooking time: 8 minutes Standing time: 5 minutesArugula offers a peppery bite somewhat like watercress. For a milder flavor, replace half or all of the arugula with baby spinach leaves.
Preparation time: 8 minutes Cooking time: 8 minutes Standing time: 5 minutes
1 scallion, thinly sliced
2 tablespoons olive oil, divided
2 tablespoons raspberry vinegar
1 tablespoon finely chopped parsley
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
4 ripe apricots, halved, pits removed
2 ¾"-thick filets mignons (4 ounces each)
1 bag (5 ounces) baby arugula
3 tablespoons crumbled blue cheese (optional)
1. Prepare charcoal for grilling, preheat a gas grill, or heat a grill pan over medium heat.
2. In a large bowl, whisk together the scallion, 12⁄3 tablespoons oil, vinegar, parsley, ¼ teaspoon salt, and 1⁄8 teaspoon pepper. Set aside.
3. Lightly brush the cut surface of the apricots with the remaining 1⁄3 tablespoon oil. Season the beef with the remaining ¼ teaspoon salt and 1⁄8 teaspoon pepper. Grill the beef and apricots, cut side down. Cook the apricots for about 6 minutes, or until soft. Turn the beef midway, a total of 8 minutes for medium-rare or longer for desired doneness. Remove from the heat and let stand 5 minutes. Cut the apricots into slices. Thinly slice beef against the grain.
4. In a medium bowl, toss the arugula with dressing to coat. Transfer to four serving plates. Top with slices of beef and 2 sliced apricot halves. Sprinkle with blue cheese, if desired.
MAKES 4 SERVINGS
Per serving: 153 calories, 7 g carbohydrate, 13 g protein, 9 g fat, 2 g saturated fat, 30 mg cholesterol, 329 mg sodium, 1 g fiber
Carbohydrate Choices: ½
Dietary Exchanges: ½ vegetable, 1½ meat, 1½ fat
