Paillards of Beef Tenderloin with Bucheron and Watercress Salad with Falcon’s Perch Pinot Noir and Shallot Vinaigrette

Courtesy of Chef Jennifer Moody, Chef at Center Plate/J. Lohr Vineyards & Wines Café, Whiteface Mountain, Lake Placid, New York 

Serves 4

Beef Tenderloin

  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves, chopped
  • 1 tsp fresh garlic, finely chopped
  • sea salt and fresh cracked pepper
  • 2 Tbsp olive oil
  • 8 oz beef tenderloin, sliced approximately 1/4-inch thick (ideally from near hte middle of the tenderloin) into 10 to 12 slices

In a small bowl, mix together all the ingredients except the beef. Coat the tenderloin in the herb mixture and let marinate for up to 2 hours.

Sear tenderloin two slices at a time, in a small sauté pan, over moderately-high heat for 25 to 30 seconds on each side. Let rest on a plate at room temperature.


  • 4 cups watercress, cleaned and trimmed
  • 1/2 small red onion, julienned
  • 8 red or yellow grape tomatoes, halved lengthwise
  • Pinch sea salt

In a medium bowl, combine the watercress, onion and tomato halves. Sprinkle with sea salt and gently toss to combine.

Pinot Noir and Shallot Vinaigrette

  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir, reduced in a small pan by half, then cooled
  • 2 Tbsp shallots, finely diced
  • 1 clove garlic, crushed and minced
  • 2 Tbsp high quality, aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 3/4 to 1 cup extra virgin olive oil
  • sea salt and fresh cracked pepper to taste

In a medium-sized mixing bowl, combine the shallots, garlic, Dijon mustard, reduced wine and balsamic vinegar. Using a small metal whisk, slowly incorporate the olive oil till emulsified. Finish with a dash of sea salt and fresh cracked pepper. Set aside.

To Serve

  • 4 oz Bucheron, or other high quality, aged goat cheese

Build the salad in the center of two plates—stacking the watercress atop itself and rearranging the tomatoes and onions so they are tucked in a “nest” of watercress. Slice the Bucheron into rounds and lean them against the salad. Spoon a circle of vinaigrette around the salad and carefully place two slices of tenderloin against the side of each salad. Finish with a drizzle of vinaigrette and a scant sprinkle of sea salt. Serve with a lovely glass of J. Lohr Estates Falcon’s Perch Pinot Noir!