Beef Paillards With Watercress and Herb Salad Recipe

Beef Paillards With Watercress and Herb Salad Recipe

  • 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
  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 saute paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and saute in same manner with remaining oil.
  4. Top paillards with salad.
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