Beef Paillards with Watercress and Herb Salad

Beef Paillards with Watercress and Herb Salad
Photo by Romulo Yanes


  • 2 6-oz filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
  • lime wedges
  • ¼ cup fresh cilantro leaves
  • tablespoon extra-virgin olive oil
  • 1 ½ teaspoons fresh lime juice
  • 1 ½ tablespoons vegetable oil
  • 2 cups small watercress sprigs
  • + 1 more ingredients
    • ¼ cup fresh mint leaves

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...

View full recipe at Epicurious


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