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Ingredientes
- 4 x filets mignons - (6 ounce ea) (beef-tenderloin steaks, 1 1/2" thick)
- 1 Tbsp. fresh lime juice
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 c. small watercress sprigs
- 1/2 c. fresh cilantro leaves
- 1/2 c. fresh mint leaves
- 3 Tbsp. vegetable oil Lime wedges as an accompaniment
Direcciones
- Cut each filet horizontally (across the grain) into three equal pcs. Gently lb. filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or possibly a rolling pin.
- Whisk together lime juice, extra virgin 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 Tbsp. of vegetable oil in a 10-inch heavy skillet over high heat till just beginning to smoke, then saute/fry paillards, turning once, 1 minute for medium-rare.
- Transfer to a plate. Dry and season remaining paillards and saute/fry in same manner with remaining oil. Top paillards with salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 267 | 65% |
| Total Fat 29.56g | 37% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 96mg | 4% |
| Potassium 628mg | 18% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.14g | 0% |
| Protein 32.76g | 52% |
