2 (6-ounce) grass feed beef-tenderloin steaks; 1 1/2 inches thick)
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 cups small watercress sprigs
1/4 cup fresh cilantro leaves
1 1/2 tablespoons coconut oil
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.
eat 3/4 tablespoon of coconut 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.