Beef Piccata

Beef Piccata

12 pieces beef tenderloin cut 1 1/2 inches thick and then pounded thin.

flour to dredge meat

salt and pepper

3 eggs beaten

1/3 C. freshly grated parmesan cheese

3 T. olive oil

1 1/2 C. green onions diced

3 tomatoes diced

1 C. mushrooms sliced

3 T. butter cold

Dip beef pieces into flour. Shake off any excess. Mix eggs and parmesan cheese. Dip beef into egg mixture and then the flour again.

Heat a pan large enough to cook the beef in. Add olive oil. Add the beef and cook until the desired doneness. Remove from the pan when cooked and keep warm.

Add a little more oil to the pan and add the vegetables. Add salt and pepper to taste and cook until tomatoes begin to loose their shape. Cut butter in 4 pieces.

Add butter to vegetables off the heat and swirl the butter until melted. Pour vegetables over beef.

Serve immediately.

Serves 4.

Note: You can also add 1/2 C. of sliced olives when you add the butter to the vegetables.

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