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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 its 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 EVOO. 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. Serve with Cacio e Pepe alongside.