Beef Paillards With Watercress Salad

By á-174942

Ingredients

• 4 filets mignons - (6 oz ea) (beef-tenderloin steaks, 1 1/2" thick)
• 1 tablespoon fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 4 cups small watercress sprigs
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 3 tablespoons vegetable oil
• Lime wedges as an accompaniment

Details

Servings 4

Preparation

Step 1

Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.

Whisk together lime juice, olive oil, and salt and pepper, to taste, then toss with watercress, cilantro, and mint.

Pat 4 paillards dry and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare.

Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil. Top paillards with salad.

This recipe yields 4 servings.