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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen. | 2. Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it’s the thickness of scaloppine. | 3. 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. | 4. Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour. | 5. Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture. | 6. Repeat for all 8 cutlets. | 7. Heat a large, nonstick skillet over medium-high heat with the olive oil. | 8. 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. | 9. Remove the cutlets to a platter and tent with some foil to keep warm. | 10. Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter. | 11. Add the shallots and cook until tender, about 1-2 minutes. | 12. Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute. | 13. Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes. | 14. Remove from heat, stir in capers and remaining parsley, and reserve. | 15. To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	1			69.9833	0.0	5.5562	5.1453
purpose flour	2	cups	divided	-	-	-	-
fine breadcrumb	2	cups		-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
egg	3			214.5	1.08	18.84	14.265
water	3	tablespoons		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	2		chopped	230.4	53.76	8.0	0.32
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.