Beef Paillard Recipes

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

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.

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.

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.

Steps:

• Prepare grill.
• Make a bouquet garni by wrapping parsley, thyme, and bay leaf in cheesecloth and tying it closed with kitchen string. Thinly slice shallots. In a heavy 3- to 4-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté shallots with bouquet garni, stirring, until shallots are golden. Add Port and deglaze pan, scraping up any brown bits. Add red wine and boil sauce until almost evaporated and reduced to a glaze, about 2 tablespoons. Add stock and boil sauce until slightly thickened and liquid is reduced to about 2/3 cup. Pour sauce through a fine sieve into a small saucepan and discard bouquet garni. Season sauce with pepper and salt and keep warm, covered.
• Pat steaks dry and season with pepper and salt. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals about 30 seconds on each side for medium-rare. (Alternatively, grill steaks in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat.)
• Serve steaks with sauce.