Fillet of Beef, Arugula, and Artichoke Crostini

INGREDIENTS

• thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
• 1/2 cup olive oil
• 36 Parmesan curls formed with a vegetable peeler
• 1 garlic clove
• 2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
• 1/4 cup white-wine vinegar
• a 2 1/2-pound trimmed fillet of beef, tied
• two 6-ounce jars marinated artichoke hearts, rinsed and drained