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

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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