Beef Paillards with Watercress and Herb SaladRomulo Yanes
The greens in this recipe are inspired by Vietnamese-style herb salads.
Recipe information
Yield
Makes 2 servings
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
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.
Step 2
Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
Step 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.
Step 4
Top paillards with salad.
