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

1/4 cup fresh mint 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.