Popular
Latest From the Show
Beef Paillard
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 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, such as flat-leaf parsley tops, dill, chives, tarragon, chopped
- Shaved medium aged Pecorino cheese, shave into cheese curls with vegetable peeler
Yield
Serves: 4
Preparation
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.