Saturday, February 8, 2014

Beef Paillard

Continuing our "Flat" saga, after we made the turkey picatta, we decided to try Alton Brown's Beef Paillard.  It had several great things about it: it was quick and easy, didn't call for many ingredients and it was so-so-so delicious. 


We started by slicing beef tenderloin into thin slices.  I know, how can you go wrong with beef tenderloin?






Then flattened them with the bottom of a sauce pan, using the same technique of placing the meat slice in folded plastic wrap and spritzing the plastic wrap with water.




The flattened beef tenderloin is then brushed with olive oil and sprinkled with kosher salt and freshly ground black pepper.




The Paillard is cooked for a total of less than one minute, than dressed with a drizzle of olive oil, freshly grated Parmesan cheese and capers.  And trust me, it is finger-lickin' good (confession: we didn't use forks, just our fingers). 


P.S. I apologize for the bad pictures but it was dark so I had to experiment with the flash - as you can tell I have a lot to learn!

Beef Paillard (adapted from Alton's recipe)


  • 1 pound beef tenderloin, trimmed of fat and ickies, ect...
  • vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • olive oil
  • freshly grated Parmesan cheese
  • capers
Place thawed tenderloin in the freezer for 1 to 2 hours.  Using an electric knife (or a very sharp knife and steady hand), cut the beef into 3/8-inch thick slices.  Place slices of beef, one at a time, between two pieces of plastic wrap.  Squirt the top of the plastic wrap lightly with water.  Pound to no less than 1/8-inch thickness (we used the bottom of a saucepan).  Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides.  Set aside.

Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium.  Brush the pan lightly with oil.  Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to a plate and dress with a light drizzle of olive oil, the Parmesan cheese and as many capers as you would like to eat.  Repeat until all of the beef has been cooked.  Serve immediately - or, if you are like us, eat each batch as it comes out of the pan.

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