” Paillard of Beef & Peperonata “

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Paillard of Beef & Peperonata, MY WAY !!!

Please note that in my house instead of seasoning the beef with Mustard,
I like to add more by drizzling a good amount over the top while plating.
Also, traditionally, we try to have a perfectly round Paillard for a better presentation    🙂
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Paillard :

Beef,                    very thinly pounded
Cornstarch,       to dust beef
Salt Pepper        to taste
Oil,                      to sauté
Sautee beef in VERY hot oil on both sides for one minute, remove to absorbent paper.

Peperonata :

Saute onions and garlic until translucent, add peppers, sauté until heated through.
Remove from heat,, carefully mix in cherry tomatoes, seasoning and half of your herbs.
(Oregano, basil, cilantro, scallion or whatever tickles
your fancy and will provide the taste you crave that day).
When serving, sprinkle with rest of herbs and, if you desire, parmesan cheese .

Bon Appetit !     Life is Good !
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Below a Paillard I prepared for one of my books about 8 years ago.

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Paillard of Veal, served with marsala sauce, sauteed enoki mushrooms
and fried spinach with curry cream. Image: H.D.Susser.

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