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Beef Paillard
Recipe courtesy Alton Brown, 2004

Ingredients
1 pound beef tenderloin, trimmed
Vegetable oil
Kosher salt
Freshly ground black pepper



Instructions
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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.




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Copyright 2006 Television Food Network, G.P., All Rights Reserved