Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:Betty Bossi Koch-Center [email protected]
Sit a steaming basket on a wide-bottomed pan. Fill the water until just below the base of the basket. Place the broccoli in the steaming basket, season with salt. Cover and steam over a medium heat for approx. 10 mins. ensuring the broccoli is still a little crunchy, allow to cool slightly. To make the vinaigrette, mix the lemon zest with all the other ingredients up to and including the onion, season. Mix the warm broccoli with the vinaigrette, cover and leave to marinate for approx. 30 mins.
Heat the griddle pan and brush with oil. Grill the meat in batches over a high heat for approx. 1/2 – 1 min. on each side, season. Plate up the steaks with the rocket, drizzle with a little lemon juice, serve with the remaining lemon wedges, broccoli and olive vinaigrette.
Using the flat side of a meat mallet (or pan or rolling pin), begin to pound the meat from the outside inward over the entire surface. Be mindful of the strength used when pounding and adjust accordingly. Make sure youre breaking down tough cuts while not pounding delicate cuts so hard that holes appear. Your finished paillard should be never less than 1/8 inch thick.
A great benefit to making paillards is tender flesh. When a cut of meat is pounded, the muscle fibers and sinewy connective tissues are broken down resulting in meat that is fork tender. But beware! Thin pieces of meat cook very quickly and will overcook if not timed carefully, defeating the point of pounding. Quick cooking paillards are most often sautéed, grilled, broiled or breaded then pan-fried. Thin meats should be cooked fast and hot to sear the outside while keeping the interior juicy. Cook paillards until ‘just done’ as they’ll continue to cook even when off the heat.
Once the paillard has reached the desired thickness, remove the plastic or parchment, season and/or bread if you wish, and cook.
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The type and cut of meat used for making paillards varies from country to country but here are some loose guidelines: chicken and turkey paillards are generally made from breast meat; veal paillards are sliced from the leg, shoulder or made from end-cut “Milanese” chops; beef, buffalo, venison and lamb paillards can be sliced from the tenderloin, round or sirloin; and pork paillards are usually cut from the loin or leg. The cut of meat will determine how you slice it. If you need to pre-thin cuts such as poultry breasts, slice horizontally. Thicker parts such as loins, legs or roasts should be cut vertically, across the grain. Briefly popping the meat into the freezer will ease slicing.
Sit a steaming basket on a wide-bottomed pan. Fill the water until just below the base of the basket. Place the broccoli in the steaming basket, season with salt. Cover and steam over a medium heat for approx. 10 mins. ensuring the broccoli is still a little crunchy, allow to cool slightly. To make the vinaigrette, mix the lemon zest with all the other ingredients up to and including the onion, season. Mix the warm broccoli with the vinaigrette, cover and leave to marinate for approx. 30 mins.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:Betty Bossi Koch-Center [email protected]
Heat the griddle pan and brush with oil. Grill the meat in batches over a high heat for approx. 1/2 – 1 min. on each side, season. Plate up the steaks with the rocket, drizzle with a little lemon juice, serve with the remaining lemon wedges, broccoli and olive vinaigrette.
BEEF PAILLARD from my LONGHORN STEAKER – english Grill- and BBQ-Recipe – 0815BBQ
FAQ
What is a beef Paillard?
What is pounding meat called?
What is pounded meat used for?
How to cook a big slab of beef?
What is beef Paillard?
Beef Paillard is cut from a tender and lean cut of beef, usually the top round or sirloin. What sets Beef Paillard apart from other cuts of beef is the way it’s cut. It’s a thinly sliced cut of beef that is pounded to an even thickness, which helps to tenderize the meat and make it easier to cook evenly.
What is a Paillard steak?
The term “paillard” is generally associated with French cuisine and can refer to various types of meat, including beef, veal, chicken, or pork. Paillards are typically cooked quickly over high heat, which helps to seal in juices and create a flavorful crust.
Where did the term ‘Paillard’ come from?
The origin of the term “paillard” can be traced back to the 16th century, where it was used to describe a thin slice of meat. Over time, the definition of paillard has evolved to specifically refer to a thin cut of beef that has been pounded to tenderize the meat and enhance its flavor.
What does “Paillard” mean?
“Paillard” is a French word that refers to a piece of meat—”paillard” doesn’t only apply to chicken—that’s been pounded thin. Whether you’re working with pork or chicken or even veal, pounding the meat thin tenderizes it and cuts down on your cooking time, too! Plus, honestly, all that pounding is pretty fun to do. Contents