Beef Paillards with Arugula and Capers Recipe

Name: Beef Paillards with Arugula and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks; Basic Marinade (page 647); 1 small red onion, cut in paper-thin rounds; 3 tablespoons red-wine vinegar; Coarse salt; 6 ounces baby arugula or chopped arugula; 2 ribs celery, very thinly sliced on the bias; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; Freshly ground pepper; 1/4 cup capers, drained

Servings: persons

2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks
Basic Marinade (page 647)
1 small red onion, cut in paper-thin rounds
3 tablespoons red-wine vinegar
Coarse salt
6 ounces baby arugula or chopped arugula
2 ribs celery, very thinly sliced on the bias
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup capers, drained

1
Cut open two sides of a resealable plastic bag.
2
Place 1 steak in the bag; pound to 1/4-inch thickness with a meat pounder.
3
Transfer to a nonmetal container.
4
Repeat with the remaining steaks.
5
Add the marinade.
6
Chill 2 hours.
7
Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.
8
Heat a grill or grill pan.
9
Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine.
10
Season with salt and pepper.
11
Remove the meat from the marinade; season with salt and pepper.
12
Grill for 1 minute on each side, until browned.
13
To serve, place 2 pieces of beef on each plate; sprinkle with capers.
14
Top with arugula salad and pickled onions, dividing evenly.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks, Basic Marinade (page 647), 1 small red onion, cut in paper-thin rounds, 3 tablespoons red-wine vinegar, and more.

Yes, Beef Paillards with Arugula and Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Paillards with Arugula and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions