Beef Paillards With Watercress And Herb Salad Recipes

CHICKEN PAILLARDS WITH HERB-TOMATO SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD

Steps:

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

BEEF PAILLARD

Steps:

• Place tenderloin in the freezer for 2 hours.
• Preheat the oven to 200 degrees F.
• Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
• Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

PEPPERED BEEF WITH WATERCRESS AND CUCUMBER SALAD

Steps:

• Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
• Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
• Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
• Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.

BEEF PAILLARDS WITH ARUGULA AND CAPERS

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 steak in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a large baking dish. Repeat with remaining steaks. Add marinade. Chill 2 hours.
• Place onion in a small bowl with red-wine vinegar, and season with salt; toss to combine.
• Heat a grill or grill pan. Place arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove meat from marinade; discard marinade. Season meat with salt and pepper. Grill until browned, about 1 minute on each side. Place two pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions.