Instructions: Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.

Whisk together lime juice, olive oil, and salt and pepper, to taste, then toss with watercress, cilantro, and mint.

Pat 4 paillards dry and season with salt and pepper. Heat 1 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.

Transfer to a plate. Dry and season remaining paillards and saute in same manner with remaining oil. Top paillards with salad.

This recipe yields 4 servings.

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