Beef Paillard with Green Bean Salad
These filets take only two minutes each to cook once they’ve been hammered with the flat side of a meat mallet. Just make sure nobody’s napping while you prep. Photo: James Wojcik
- Prep Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
- Rub a piece of beef with a little bit of oil and place between two pieces of plastic wrap. Pound until about 1/8 inch thick using a meat mallet or pounder. Place on a plate and repeat with remaining beef. Set aside in refrigerator.
- Slice the green beans lengthwise (French cut) then briefly blanch in salted boiling water and refresh in ice water. Drain well and pat dry. In a medium bowl, whisk together mustard, vinegar, and shallot, and salt and pepper. Drizzle in 3 tablespoons olive oil while whisking. Toss beans and tomato together with the vinaigrette. Divide arugula among four plates and top with bean salad.
- Drizzle beef with a little olive oil and season with salt and pepper. Heat grill or grill pan over high heat. Grill beef 1 minute per side. Serve alongside bean salad, topped with shaved parmesan.