Beef Paillards with Watercress and Herb Salad

1. 1

   Cut each filet horizontally (across the grain) into three equal pieces.

2. 2

   Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.

3. 3

   Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.

4. 4

   Pat 2 paillards dry and season with salt and pepper.

5. 5

   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.

6. 6

   Transfer to a plate.

7. 7

   Dry and season remaining paillards and saute in same manner with remaining oil.

8. 8

   Top paillards with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.