Beef Paillards With Watercress Salad

Recipe Ingredients

4		Filets mignons - (6 oz ea)
		= (beef-tenderloin steaks, 1 1/2" thick)
1 tablespoon	15ml	Fresh lime juice
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	64g / 2.3oz	Small watercress sprigs
1/2 cup	8g / 0.3oz	Fresh cilantro leaves
1/2 cup	20g / 0.7oz	Fresh mint leaves
3 tablespoons	45ml	Vegetable oil
		Lime wedges - as an accompaniment

Recipe Instructions

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 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. Top paillards with salad.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9691) - from the TV FOOD - NETWORK

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