Mario Batali's Kobe Beef Paillard With Warm Bacon Potato Salad
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Whoopi and Mario Make Kobe Beef Paillard in 'View/Chew' Cook-Off|Whoopi and Mario make Kobe Beef Paillard.|"The View" co-host Whoopi Goldberg and Mario Batali, from "The Chew," make Mario's Kobe Beef Paillard with Warm Bacon Potato Salad in the Fourth Annual 'View/Chew' Cook-Off. Watch "The View" WEEKDAYS at 11e|10c|p.
1/2 Lb kobe beef tenderloin (sliced 1/4-inch thick)
1/2 Lb bacon (cut into 1-inch pieces)
1 pound fingerling potatoes (par-boiled whole, sliced into 1/2-inch thick rings)
1 bunch flat leaf parsley leaves
1 lemon (zested)
1 black Winter truffle (thinly shaved or grated)
Kosher salt and freshly ground black pepper (to taste)
Place a slice of beef between two sheets of plastic wrap. Using a meat mallet, pound to 1/8-inch thick. Set aside and repeat with remaining slices of meat.
Place a large cast iron skillet or sauté pan over high heat. Season the beef on both sides with salt and pepper. Adding a few pieces of seasoned beef to the preheated pan, being careful not to crowd meat. Sear meat, turning once, 1 minute for medium-rare. Remove to baking sheet and keep warm while cooking the remaining beef.
Meanwhile, place a large sauté pan over medium heat. Add the bacon and cook until crisp. Using a slotted spoon, remove bacon to a plate and set aside. Add the potatoes, season with salt and pepper, and sauté potatoes until tender and golden, about 5 minutes. Add some olive oil, if necessary. Add the bacon back into the pan, along with parsley and lemon zest. Toss to combine. Remove from heat.
Serve two slices of Kobe beef paillard with some bacon potato salad on top. Finish with a few shavings of fresh black truffles.