Paillard of Sirloin Milanese with Tomato Relish

Paillard is an older French culinary term that means quickly sauteing a thinly sliced or pounded piece of meat such as chicken, veal or beef. I wound up with two 6-oz sirloin fillets as a gift from someone who sent me one of those beef-house mail order boxes of all kinds of steaks, chops and burgers.  Since I don't normally eat sirloin when I choose to eat steak, I didn't really want to grill them, so I came up with this recipe.  Milanese is a style of cooking that coats meat in bread crumbs and Parmesan cheese, and sautes in butter.  I left out the bread crumbs for this recipe for a low carb alternative.  I have a slightly different method for Chicken Milanese, found here.

Ingredients 
For the Relish
1 14.5-oz can petite diced tomatoes (like, Hunt's)
1/2 finely diced red bell pepper
3 tbsp finely diced white onion
1/2 red wine vinegar
1 tbsp chopped garlic
1 tbsp dried basil or 2 tbsp fresh
2 tbsp olive oil

Ingredients 
For the Paillard
2 6-oz sirloin filet
1 cup soy flour (you can use regular flour if you wish)
2 eggs
1 cup grated Parmesan cheese (like, the Kraft green can)
1/2 stick butter
1 tbsp heavy cream
3 tbsp olive oil

The Recipes

First, prepare the Relish:

Saute the onion, garlic and red bell pepper in hot olive oil over medium high heat until the peppers and onion are just starting to caramelize, about ten minutes.

Add the tomatoes and continue sauteing until they give up some of their juices.  Add the red wine vinegar and basil, and turn down the heat to a simmer.  Continue to cook until most of the liquid is cooked off and your relish is the consistency of a thick salsa.

Then, prepare the Paillard:

Sandwich the filet between two pieces of saran wrap, and with the blunt end of a food mallet (as opposed to the end that has "teeth,") pound out the filet to a thickness of 1/4 inch.  Repeat for the second filet.

Put the soy or regular flour on a paper plate and spread out.  Whisk the two eggs together with the heavy cream and put the Parmesan cheese on another paper plate and spread out.  Take each filet and coat in the flour, followed by coating in the egg wash, then pressing the Parmesan cheese into the beef.  Allow the filet to rest 15 minutes in the refrigerator uncovered so they firm up and dry out a little.

Heat up the butter and olive oil in a saute pan until just at the smoking point.  Cook the filets about four minutes on one side and three minutes on the other.  Drain on paper towels before serving the relish along side.