Beef Paillards with Watercress and Herb Salad

• 2 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 2 cups small watercress sprigs
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 1/2 tablespoons vegetable oil
• Accompaniment: lime wedges

1. Cut each filet horizontally (across the grain) into three equal pieces.
2. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
3. Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
4. Pat 2 paillards dry and season with salt and pepper.
5. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then saute paillards, turning once, 1 minute for medium-rare.
6. Transfer to a plate.
7. Dry and season remaining paillards and saute in same manner with remaining oil.
8. Top paillards with salad.

filets mignons, lime juice, extravirgin olive oil, watercress sprigs, fresh cilantro, fresh mint, vegetable oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/beef-paillards-with-watercress-and-herb-salad-104881 (may not work)