Ingredients:

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
Lime wedges

Method:

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 2 paillards dry and season with salt and pepper. 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. Transfer to a plate. Dry and season remaining paillards and saute in same manner with remaining oil.

Top paillards with salad.