Beef Paillard with Green Bean Salad
These filets take only two minutes each to cook once they’ve been hammered with the flat side of a meat mallet. Just make sure nobody’s napping while you prep. Photo: James Wojcik
PREP TIME: 35 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
INGREDIENTS
4-4 ounce portions beef tenderloin
Extra virgin olive oil
8 ounce haricot vert or green beans
1 tomato, cored, seeded and thinly sliced lengthwise
4 cups baby arugula
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon minced shallot
Salt and pepper, to taste
Fresh Parmesan for garnish
PREPARATION
Rub a piece of beef with a little bit of oil and place between two pieces of plastic wrap. Pound until about 1/8 inch thick using a meat mallet or pounder. Place on a plate and repeat with remaining beef. Set aside in refrigerator.
Slice the green beans lengthwise (French cut) then briefly blanch in salted boiling water and refresh in ice water. Drain well and pat dry. In a medium bowl, whisk together mustard, vinegar, and shallot, and salt and pepper. Drizzle in 3 tablespoons olive oil while whisking. Toss beans and tomato together with the vinaigrette. Divide arugula among four plates and top with bean salad.
Drizzle beef with a little olive oil and season with salt and pepper. Heat grill or grill pan over high heat. Grill beef 1 minute per side. Serve alongside bean salad, topped with shaved parmesan.