Thinly Sliced Beef Cutlets With Bistro Gravy
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1 beef tenderloin steak, about 2-3 inches thick
- 2 cups all-purpose flour, plus 1 tablespoon all-purpose flour (divided)
- 2 cups fine breadcrumbs
- 1⁄2 cup chopped parsley, plus more for sauce
- 3 eggs
- 3 tablespoons water
- salt
- fresh ground black pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 cup beef stock
- 2 tablespoons capers
directions
- Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
- Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it’s the thickness of scaloppine.
- Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
- Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
- Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
- Repeat for all 8 cutlets.
- Heat a large, nonstick skillet over medium-high heat with the olive oil.
- Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
- Remove the cutlets to a platter and tent with some foil to keep warm.
- Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
- Add the shallots and cook until tender, about 1-2 minutes.
- Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
- Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
- Remove from heat, stir in capers and remaining parsley, and reserve.
- To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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