I must say we ate these Paillards with gusto, they were delicious. I served this dish alongside a bicolore salad with heirloom tomatoes, what more could you want!!! These Paillard’s have much more flavor than the traditional Tagliata di Manzo (beef slices served with arugula and tomatoes). The filet has the right amount of infused oil, not overwhelming, the mixed salad is lightly dressed, making for a perfect combination. Fast to make, light and healthy, and really, really good to eat, try it and let me know!!
Beef Paillards with Rosemary Garlic Infused Oil
Fast, easy filet alternative
1/2 lb of Beef Tenderloin
2 tbls extra virgin olive oil
2 garlic cloves
1 tbls fresh rosemary
Sea salt large grain
Black Pepper fresh ground
-chop the fresh rosemary leaves finely as possible
-For the infused oil, in a small skillet, add olive oil, garlic either chopped finely or pressed through a garlic press, and the finely chopped rosemary, heat until the garlic barely turns color…paying close attention. Take off the heat and let rest.
-Carefully cut the filet into 1/2″ slices, lay on either plastic wrap or parchment paper, cover with another piece (note-give yourself enough paper, the meat will spread). With a meat pounder pound the filets until they are flattened to about 1/4″
-Using a non-stick skillet, heat the pan on med to high heat, when the pan is hot add the filets, quickly searing each side, depending on your desired doneness, this process takes a few minutes. (note- you want to quickly sear the meat, without allowing the meat to release it’s pan juices)
-Place meat on a platter, when all the meat is seared evenly pour the infused oil on top of the meat, sprinkle with sea salt, add ground pepper.
-This can be served immediately, but is also great at room temperature.
-Serve along side Bicolore Salad