Peppered Beef With Watercress And Cucumber Salad

Name: Peppered Beef With Watercress And Cucumber Salad
Yield: 4 servings
Ingredients: 2 cups stemmed watercress; 2 cucumbers, peeled, halved, seeded and julienned; 4 teaspoons lemon juice; 8 teaspoons olive oil; ¼ teaspoon salt; Freshly ground black pepper to taste; 1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost ¼ inch; 2 tablespoons cracked black peppercorns

By Molly O’Neill

Published April 3, 1993

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Heat of the Moment

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Four servings

THE SALAD

2 cups stemmed watercress
2 cucumbers, peeled, halved, seeded and julienned
4 teaspoons lemon juice
8 teaspoons olive oil
¼ teaspoon salt
Freshly ground black pepper to taste

THE BEEF

1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost ¼ inch
2 tablespoons cracked black peppercorns

Ingredient Substitution Guide

Preparation

Step 1
Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
Step 2
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
Step 3
Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
Step 4
Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.