Best Beef Paillards With Arugula And Capers Recipes

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BEEF PAILLARD



Beef Paillard image

Provided by Alton Brown

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 4

1 pound beef tenderloin, trimmed
Vegetable oil
Kosher salt
Freshly ground black pepper

Steps:

  • Place tenderloin in the freezer for 2 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. 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 and turn skillet upside down over burner. 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 an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE



Chicken Paillards with Lemon-Butter Sauce image

Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

Steps:

  • Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
  • Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

GRILLED PAILLARDS OF BEEF WITH RED WINE AND PORT SAUCE



Grilled Paillards of Beef with Red Wine and Port Sauce image

At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.

Provided by Guy Reuge

Yield Serves 6

Number Of Ingredients 13

4 long fresh parsley sprigs
2 long fresh thyme sprigs
1 bay leaf
a 6-inch square of cheesecloth
3 shallots
1 tablespoon peanut oil
1 cup Ruby Port
a 750-ml. bottle dry red wine such as Côtes du Rhône
2 cups veal stock*
freshly ground black pepper
six 1/4-inch-thick boneless beef top loin (strip) steaks** (each about 5 ounces)
*available at specialty foods shops
**available by request from butcher

Steps:

  • Prepare grill.
  • Make a bouquet garni by wrapping parsley, thyme, and bay leaf in cheesecloth and tying it closed with kitchen string. Thinly slice shallots. In a heavy 3- to 4-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté shallots with bouquet garni, stirring, until shallots are golden. Add Port and deglaze pan, scraping up any brown bits. Add red wine and boil sauce until almost evaporated and reduced to a glaze, about 2 tablespoons. Add stock and boil sauce until slightly thickened and liquid is reduced to about 2/3 cup. Pour sauce through a fine sieve into a small saucepan and discard bouquet garni. Season sauce with pepper and salt and keep warm, covered.
  • Pat steaks dry and season with pepper and salt. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals about 30 seconds on each side for medium-rare. (Alternatively, grill steaks in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat.)
  • Serve steaks with sauce.

BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD



Beef Paillards with Watercress and Herb Salad image

The greens in this recipe are inspired by Vietnamese-style herb salads.

Yield Makes 2 servings

Number Of Ingredients 8

2 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 cups small watercress sprigs
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 1/2 tablespoons vegetable oil
Accompaniment: lime wedges

Steps:

  • Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
  • Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
  • Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.
  • Top paillards with salad.

BEEF PAILLARDS WITH ARUGULA AND CAPERS



Beef Paillards with Arugula and Capers image

Yield serves 6

Number Of Ingredients 11

2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks
Basic Marinade (page 647)
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

Steps:

  • Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to 1/4-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.

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