Paillard of Beef with Watercress, Olives and Tomatoes
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Sunday, 10-31-10
Paillard of Beef with Watercress, Olives and Tomatoes
- 2 3/4 lbs beef fillet, trimmed of all sinew, backstrap removed
- 1 pour extra virgin olive oil
- 1/2 cups Kalamata olives, pitted and quartered
- 2 larges ripe, red tomatoes, diced
- 1 bunch fresh oregano leaves, coarsely chopped
- 1 sea salt and freshly ground black pepper to taste
- 3 bunches of watercress, or baby arugula, washed
1. Slice the fillet ¼-inch thick, place each slice between plastic wrap and flatten with a rolling pin. Brush each piece with olive oil. These can be prepared ahead, covered and refrigerated until needed.
2. Combine the olives, tomatoes, oregano, salt and pepper in a bowl and set aside at room temperature.
3. Line a serving platter with the watercreass and arugula.
4. Heat a cast-iron grill or frypan and oil lightly. Sear the bef quickly, so it is still pink in the middle, removing immediately to the platter as each piece is cooked. Spoon over the olive and tomato mixture, drizzle with olive oil and serve.
Serves: 6-8Source: Everyday Epicurean, Catherine Bell, Ten Speed Press
