Roasted Tenderloin Of Beef With Spicy Crab Salad

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Nutrition per serving    (USDA % daily values)
CAL
2420
FAT
391%
CHOL
419%
SOD
78%

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Ingredients for 4 servings

1 pint lump crabmeat , picked over for bits of shell and cartilage

extra-virgin olive oil , for drizzling

2 tablespoons chopped fresh cilantro leaves

1 lime, juice of

For the turf

4 center-cut beef tenderloin steaks , each about 2 inches thick (about 2 pounds total)

1 pint vine-ripened cherry tomatoes , washed and dried

1/2-3/4 cup mayonnaise

1 tablespoon lemon juice

For service

kosher salt & freshly ground black pepper

1 tablespoon chili paste (recommended ( sambal oelek)

extra-virgin olive oil

For the surf

1 bunch arugula

1/4 cup extra-virgin olive oil , plus more

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