Pepper-Crusted Beef Crostini with Arugula

• 1 1/2 teaspoons crushed black peppercorns
• 3/4 pound trimmed beef tenderloin, tied
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 baguette, cut diagonally into 24 1/4 -inch-thick slices
• 2 tablespoons tapenade (black olive paste)
• 12 medium arugula leaves, halved

1. Gently press the crushed pepper into the beef and sprinkle with the salt.
2. Heat 1 tablespoon of the olive oil in a medium skillet.
3. Add the beef and cook over high heat until well browned all over, about 10 minutes.
4. Let cool, then refrigerate until chilled, at least 2 hours or for up to 2 days.
5. Preheat the oven to 350.
6. Brush the bread slices lightly on both sides with the remaining 2 tablespoons olive oil and arrange them on a large baking sheet.
7. Bake for about 7 minutes, turning once, until lightly browned.
8. Spread about 1/4 teaspoon of the tapenade on each toast and set a halved arugula leaf on top.
9. Using a sharp, thin-bladed knife, cut the chilled beef against the grain into 24 very thin slices.
10. Arrange a slice of beef on each crostini and serve.

black peppercorns, beef tenderloin, salt, olive oil, baguette, tapenade, arugula

Taken from www.foodandwine.com/recipes/pepper-crusted-beef-crostini-with-arugula (may not work)