Beef Paillards With Arugula And Capers Food

EASY BEEF CARPACCIO WITH ARUGULA RECIPE

Steps:

• Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.
• Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
• Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.

CHICKEN PAILLARD WITH LEMON-CAPER SAUCE

Steps:

• Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
• Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
• Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

BEEF PAILLARD

Steps:

• Place tenderloin in the freezer for 2 hours.
• Preheat the oven to 200 degrees F.
• Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
• Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

BEEF PAILLARDS WITH ARUGULA AND CAPERS

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 steak in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a large baking dish. Repeat with remaining steaks. Add marinade. Chill 2 hours.
• Place onion in a small bowl with red-wine vinegar, and season with salt; toss to combine.
• Heat a grill or grill pan. Place arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove meat from marinade; discard marinade. Season meat with salt and pepper. Grill until browned, about 1 minute on each side. Place two pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions.

GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO

Steps:

• Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
• Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
• Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
• In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
• Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.