Grissini with Beef and Arugula
2 cloves garlic, thinly sliced
2 Tablespoons olive oil
1/2 pound thinly sliced rare roast beef or beef tenderloin, cut into twenty-four 6-by-1 1/2 -inch strips
salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks
Make the grissini oil: In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip. Roll 1 beef strip tightly around 1 end of each breadstick. Arrange on a platter and serve with the remoulade sauce.
The assembled grissini can be refrigerated for up to 1 hour.