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+ servings

Beef Paillard

ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 4 servings


  • 1 pound beef tenderloin, trimmed
  • Vegetable oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Specialized Hardware

  • Electric knife
  • 12-inch cast-iron skillet


  • Place tenderloin in the freezer for 2 hours.
  • Heat oven to 200ºF.
  • Remove the tenderloin from the freezer and, using an electric knife, cut the beef into 3/8 inch slices. Place slices of beef, one at a time, on a large piece of plastic wrap, fold the plastic over the meat, and lightly coat the beef and the top of the plastic wrap with water. Pound to no less than 1/8 inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and sprinkle with salt and pepper, as desired. Set aside.
  • Heat a 12-inch 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 oven-proof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.