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La Sabana (The Sheet)

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      Title: LA SABANA (THE SHEET)
 Categories: Mexico, Beef/veal
      Yield: 1 Servings
 
           Jim Vorheis
      6 oz Slice filet mignon, about 1
           -1/2 to 3 inches wide
    1/8 ts Fresh lime juice,
           -approximately
           Sea salt
           Freshly ground pepper
 
  Place the beef between two sheets of plastic wrap and pound, pushing
  it outward as you go, to a rough oval shape. Fold into a package and
  pound out again to the required size. Peel off the top plastic wrap
  and replace with wax paper.  Turn meat over and replace second sheet
  of plastic with wax paper; set aside until ready to use.
  
  Heat a griddle.  When very hot, grease lightly. Remove top paper.
  Sprinkle the exposed side of the meat with lime juice and salt and
  pepper and lay it face down, with the aid of the paper, on the
  griddle. Strip off the bottom paper.  Cook for about 2 seconds, flip
  the meat over with two spatulas so it will not break in the middle,
  and cook for 2 seconds more. Serve immediately, flat if possible, on
  a large plate with refried beans, and fresh salsa of your choice.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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