Ingredients

• 4 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
• 1 tablespoon fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 cups small watercress sprigs
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 3 tablespoons vegetable oil
• Lime wedges, as an accompaniment

Instructions

1. Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin. Whisk together lime juice, olive oil, and salt and pepper, to taste, then toss with watercress, cilantro, and mint. Pat 4 paillards dry and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then saute paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and saute in same manner with remaining oil. Top paillards with salad.;