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

 

Preparation

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.

 

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!