Beef Paillard

Preface:

1. Paillard is very thinly plated meat, which is only fried very briefly and very hot. Mainly from beef or veal. Lamb and poultry less often. It has to be thinner than a schnitzel, but thicker than a carpaccio. In order not to tear the meat when plating with a smooth meat tenderizer, you can put it between two lightly oiled sheets. A large, wide kitchen knife is also sufficient to smooth it out (see preparation).

Preparation:

1. Cut approx. 8-10 mm thin slices from the fillet. Then carefully press them flat with a very large, wide kitchen knife and then spread out smooth and flat from the center to the edges. The meat slices should then only be half as thin (i.e. 4 – 5 mm) but twice as large. For plating with a meat tenderizer, see “Foreword” above.
2. In the meantime, heat a grill pan without any fat until it smokes (it must be like that! ….. ;-)) During this time, coat the top of the coated meat with a little olive oil and season with salt and pepper. When light clouds of smoke rise from the pan, it has the required temperature for the short, quick roasting time.
3. Place the meat with the oiled, seasoned side in the pan and immediately oil and season the top side. Roasting time for each side EXACtspY 1 minute. Then take it out of the pan immediately, store it briefly, so it is – even if it is very thin – still slightly pink inside and melts on the tongue.
4. Add the butter to the resulting roast and let it froth briefly. Arrange the meat on the plate, drizzle generously with the butter and serve with a little lemon.
5. Any kind of salad goes well with it. In my case it was an Italian bread salad (see my KB for a separate recipe).

Tip:

1. If you don’t have a grill pan, you can of course use a normal one. The meat then does not have the typical stripes. If it is cooked on the grill, then it is the same procedure as in the grill pan. You then only have to froth the butter separately, since no roasting is created when grilling.