• 1 pound center-cut beef tenderloin
• Salt and pepper
• Olive oil, for drizzling
• 2 small ripe lemons

Cut meat into 4 portions and pound pieces between plastic to 1/8- to 1/4-inch thick. Pat dry and season with salt and pepper. 

Heat a large cast-iron or nonstick skillet over medium-high heat. 

Brown and crisp beef 2-3 minutes on each side in 2 batches. Caramelize the cut side of 1 halved alongside the second batch of meat. Rest meat 5 minutes. 

Whisk up grated or pasted garlic, the juice of 1 lemon, the Dijon, EVOO, salt and pepper. Toss greens, herbs and cheese with dressing. 

Dress beef with juice from the caramelized lemon and top with salad to serve. 

In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Beef Paillard is the right choice that will satisfy all your claims.