Pounded Beef Tenderloin with Hearts of Palm Salad
To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.
Active Time: N/A
Total Time: 30 MIN
Yield: Serves : 4
Ingredients
- 1 pound center-cut beef tenderloin, cut crosswise into 4 slices and lightly pounded 1/8 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 1 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons minced shallot
- 1 1/2 teaspoons Dijon mustard
- 4 ounces watercress, thick stems discarded (6 cups)
- One 15-ounce can hearts of palm, drained and sliced 1/4 inch thick on the bias
- 1 Hass avocado, peeled and cut into 1-inch pieces
- 1/3 cup snipped chives
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