1 one-pound lean beef boneless
sirloin steak
1/4 tsp salt
1/4 tsp cracked black pepper
2 tsp vegetable oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
A Recipe for
Beef Paillard
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Beef Paillard is one of thousands in the Recipes-to-go Beef Cookbook.
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
If you enjoy this Beef Paillard Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
This is a recipe for Beef Paillard from the recipe cookbook of Recipes-to-go (Beef)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Trim fat from beef steak. Cut beef into 4 pieces. Flatten each piece beef
to 1/4-inch thickness between waxed paper or plastic wrap. Sprinkle with
salt and pepper.
Heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat. Add
2 pieces beef. Cook 1 minute; turn. Sprinkle with half of the lemon juice.
Cook about 1 minute longer or until desired doneness. Add remaining 1
teaspoon oil to skillet. Repeat with remaining 2 pieces beef and lemon
juice. Sprinkle with parsley. 4 SERVINGS.
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NOTES : easy
Preparation Time: 0:00
Serves: 4
Beef Paillard Recipe brought to you by Recipes To-Go