THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY

Thinly Sliced Beef Cutlets With Bistro Gravy image

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".

Provided by CookingONTheSide

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

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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

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.

Nutrition Facts : Calories 1328.1, Fat 47.9, SaturatedFat 11.4, Cholesterol 332.5, Sodium 1724, Carbohydrate 182.2, Fiber 10.2, Sugar 9.8, Protein 40.2