Beef Paillards with Watercress and Herb Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
The greens in this recipe are inspired by Vietnamese-style herb salads. Ingredients:
2 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick) |
1 1/2 teaspoons fresh lime juice |
1 tablespoon extra-virgin olive oil |
2 cups small watercress sprigs |
1/4 cup fresh cilantro leaves |
1/4 cup fresh mint leaves |
1 1/2 tablespoons vegetable oil |
accompaniment: lime wedges |
Directions:
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.
2. Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
3. Pat 2 paillards dry and season with salt and pepper. Heat 3/4 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.
4. Top paillards with salad.
|
|