Beef Paillard

by Rachael Ray Show Staff 9:00 AM, March 16, 2016

Aired March 16, 2016

Serves 4

1 pound center-cut beef tenderloin
Salt and pepper
Olive oil, for drizzling
2 small ripe lemons
1 clove garlic, grated or pasted
2 teaspoons Dijon mustard
3 tablespoons EVOO – Extra Virgin Olive Oil
3 cups Upland cress and/or arugula
1 cup mixed herbs: flat-leaf parsley tops, dill, chives, tarragon, chopped
Shaved medium aged Pecorino cheese, shave into cheese curls with vegetable peeler


Cut meat into 4 portions and pound pieces between plastic to 1/8- to 1/4-inch thick. Pat dry and season with salt and pepper.
Heat a large cast-iron or nonstick skillet over medium-high heat. 
Brown and crisp beef 2-3 minutes on each side in 2 batches. Caramelize the cut side of 1 halved alongside the second batch of meat. Rest meat 5 minutes.
Whisk up grated or pasted garlic, the juice of 1 lemon, the Dijon, EVOO, salt and pepper. Toss greens, herbs and cheese with dressing.    
Dress beef with juice from the caramelized lemon and top with salad to serve.