Thinly Sliced Beef Cutlets With Bistro Gravy

"I saw Rachael Ray prepare this on her television show and I can't wait to try the recipe. This would be great served with "Recipe#358774"."
 
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Ready In:
30mins
Ingredients:
15
Serves:
2
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ingredients

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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

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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