Roasted Tenderloin of Beef with Spicy Crab Salad Recipe | Tyler Florence | Food Network

Ingredients

• 1 pint lump crabmeat, picked over for bits of shell and cartilage
• 1/2 to 3/4 cup mayonnaise
• 1 tablespoon hot chile paste (recommended: sambal oelek)
• 2 tablespoons chopped fresh cilantro leaves
• 1 lime, juiced
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
• 1 pint vine-ripened red cherry tomatoes, washed and dried
• 1 bunch arugula
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 tablespoon lemon juice