Beef Paillards with Lemon Salad
Filet mignon are a splurge, but there is really no waste, and no more tender cut of meat. This recipe is really good for company.
INGREDIENTS | SERVES 4
- 2 (8-ounce) filet mignon steaks
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon olive oil
- 2 cups baby spinach leaves
- 1 cup torn butter lettuce leaves
- ½ cup torn fresh basil leaves
- ⅓ cup sliced green onion
- 2 shallots, minced
- 3 tablespoons lemon juice
- 2 tablespoons Beef Stock
Using a sharp knife, cut each steak horizontally into two pieces. Place on plastic wrap, cover with more plastic wrap, and pound gently until ¼″ thick. Sprinkle steak with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Add steaks; cook for 1 minute, then turn and cook 1–2 minutes longer. Transfer to warm plate and cover.
Toss spinach, lettuce, basil, and green onion together; set aside.
Add shallots to skillet; cook and stir until tender. Add lemon juice and Stock; bring to a boil. Return steaks to skillet and cook 30 seconds.
Place steaks on serving plate, top with lettuce mixture, and pour juice from skillet over all. Serve immediately.
Calories: 390.45
Fat: 28.45 grams
Saturated Fat: 10.58 grams
Carbohydrates: 4.88 grams
Sodium: 385.45 mg
