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Receta Beef Paillards With Watercress Salad
by Global Cookbook

Beef Paillards With Watercress Salad
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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

  1. 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.
  2. Whisk together lime juice, extra virgin olive oil, and salt and pepper, to taste, then toss with watercress, cilantro, and mint.
  3. 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.
  4. Transfer to a plate. Dry and season remaining paillards and saute/fry in same manner with remaining oil. Top paillards with salad.
  5. This recipe yields 4 servings.