Beef Paillards With Watercress Salad

Beef Paillards With Watercress Salad
Beef Paillards With Watercress Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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