Peppered Beef With Watercress And Cucumber Salad


The salad:

  • 2 cups stemmed watercress
  • 2 cucumbers, peeled, halved, seeded and julienned
  • 4 teaspoons lemon juice
  • 8 teaspoons olive oil
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste

The beef:

  • 1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost 1/4 inch
  • 2 tablespoons cracked black peppercorns
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      392 calories; 29 grams fat; 9 grams saturated fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 96 milligrams cholesterol; 212 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
  2. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
  3. Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
  4. Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.

10 minutes

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