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1 piece trimmed center-cut beef tenderloin (about 1 1/2 pounds)
8 asparagus stalks
2 cups fresh herbs, including whole tarragon, chervil, mint, flat-leaf parsley, and/or cilantro leaves and/or torn basil leaves
1 tablespoon finely chopped fresh chives
1 bunch arugula, rinsed, spun dry, and torn into 2-inch pieces
16 grape tomatoes, or 8 cherry tomatoes, cut in half
3 1/2 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper
2 tablespoons fresh lemon juice
Lemon wedges, for serving
|1.||Place the tenderloin flat on a work surface.
Using a sharp carving knife held parallel to the work surface, cut the tenderloin into four even flat slices. You can hold
the meat steady by pressing on it with the palm of one hand. Place a slice of beef between 2 pieces of plastic wrap and
gently pound it with a meat cleaver until it is about 1/4 inch thin.
Repeat with the remaining slices of beef.|
|2.||Snap the fibrous
ends off the asparagus. The easiest way to do this is to hold an asparagus stalk at the base with one hand and bend it with
your other hand. The asparagus will snap where the woody part ends. Slice the asparagus as thinly as possible on the
|3.||Place the sliced asparagus and the herbs,
chives, arugula, and tomatoes in a nonreactive mixing bowl and set aside without tossing.|
|4.||Brush the slices of beef on both sides with 1 1/2 tablespoons of the
olive oil and season them on both sides with salt and pepper. Cook the beef slices, following the instructions
for any of the grills up above, until cooked to taste (you may need to cook the paillards in more than one batch).
To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding. This is
so quick the paillards will be done before you know it.|
||Transfer the paillards to a platter or plates. Add the lemon juice and remaining 2 tablespoons of olive oil to the
salad and toss it. Mound the salad on top of the paillards and serve at once, with lemon wedges.|
If You Have A...
Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the beef slices on the hot grill, then close the lid. The paillards will be cooked to medium after 2 to 3 minutes.
Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the beef slices in the hot grill pan. They will be cooked to medium-rare after 1 to 2 minutes per side.
Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the beef slices on the hot grate. They will be cooked to medium-rare after 1 to 2 minutes per side.
Freestanding Grill: Preheat the grill to high; there's no need to oil the grate. Place the beef slices on the hot grill. They will be cooked to medium-rare after 2 to 3 minutes per side.
Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the beef slices on the hot grate. They will be cooked to medium-rare after 1 to 2 minutes per side.