Pounded Beef Tenderloin with Hearts of Palm Salad

By DreiFromBK

To stretch a small amount of meat creatively, this hearts of palm and arugula salad calls for pounding beef tenderloin fillets thin and searing them.

Ingredients

• 1pound1 pound center-cut beef tenderloin, cut crosswise into 4 slices and lightly pounded 1/8-inch thick
• 2tablespoons2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• 1 1/2tablespoons1 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 2tablespoons2 tablespoons shallot, minced
• 1 1/2teaspoons1 1/2 teaspoons Dijon mustard
• 4ounces4 ounces watercress, thick stems discarded (6 cups)
• One(15-ounce) canOne (15-ounce) can hearts of palm, drained and sliced 1/4-inch thick on the bias
• 11 Hass avocado, peeled and cut into 1-inch pieces
• 1/3cup1/3 cup chives, snipped

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Heat a large grill pan for 10 minutes. Brush the steaks with oil; season with salt and pepper. Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates.

In a large bowl, whisk oil, lemon juice, shallot and mustard; season with salt and pepper. Add watercress, hearts of palm and avocado, season with salt and pepper and toss. Mound the salad beside the steaks, top with chives and serve with lemon wedges.