Best Peppered Beef With Watercress And Cucumber Salad Recipes

WATERCRESS AND CUCUMBER SALAD

Watercress and Cucumber Salad image

Yield serves 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches watercress (12 ounces each), tough stems trimmed
1/2 English cucumber, halved lengthwise and thinly sliced into half-moons

Steps:

In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber, and toss to combine. Serve immediately.

SIMPLE WATERCRESS SALAD

Simple Watercress Salad image

White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)

Steps:

Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.

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

Ingredients

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.

PEPPERED BEEF WITH WATERCRESS AND CUCUMBER SALAD

Peppered Beef With Watercress And Cucumber Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 cups stemmed watercress
2 cucumbers, peeled, halved, seeded and julienned
4 teaspoons lemon juice
8 teaspoons olive oil
1/4 teaspoon salt
Freshly ground black pepper to taste
1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost 1/4 inch
2 tablespoons cracked black peppercorns

Steps:

Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 213 milligrams, Sugar 3 grams