Beef Paillards with Watercress Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • 4 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 cups small watercress sprigs
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 3 tablespoons vegetable oil
  • Lime wedges, as an accompaniment
Directions

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.


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