- Rachael Ray - https://www.rachaelray.com -

Beef Paillard

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



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 [3] 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 [4] up grated or pasted garlic, the juice of 1 lemon, the Dijon, EVOO [2], salt and pepper. Toss greens, herbs and cheese with dressing. 

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