Thinly Sliced Beef Cutlets With Bistro Gravy Recipes

THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY

Steps:

• 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.