cateory: courses
Beef paillards with arugula and capers
Reviews: 198
Ingredients:
- 2 1/ 4 pounds beef tenderloin, cut into 12 3-ounce steaks
- Basic Marinade
- 1 small red onion, cut in paper-thin rounds
- 3 tablespoons red-wine vinegar
- Coarse salt
- 6 ounces baby arugula or chopped arugula
- 2 ribs celery, very thinly sliced on the bias
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- 1/ 4 cup capers, drained
How to make
Beef paillards with arugula and capers
Beef paillards with arugula and capers
- Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to ?inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with the remaining steaks. Add the marinade. Chill 2 hours.
- Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.
- Heat a grill or grill pan. Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove the meat from the marinade; season with salt and pepper. Grill for 1 minute on each side, until browned.
- To serve, place 2 pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions, dividing evenly.
Comments for
Beef paillards with arugula and capers
Beef paillards with arugula and capers
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