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Beef Paillard

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1 pound center-cut beef tenderloin
  • Salt and pepper
  • Olive oil, for drizzling
  • 2 small ripe lemons
  • 1 clove garlic, grated or pasted
  • 2 teaspoons Dijon mustard
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 cups Upland cress and/or arugula
  • 1 cup mixed herbs: flat-leaf parsley tops, dill, chives, tarragon, chopped
  • Shaved medium aged Pecorino cheese, shave into cheese curls with vegetable peeler


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. 

Rachael Ray