Beef Scalopini with Porcini Mushrooms
2 servings
30 minutes
Scalopini are thin, beaten escalopes of beef or chicken, they cook in minutes and are easy enough for even a child to make. But if you decide to feed this dish to children, you can replace the wine in the recipe with lemon juice or lemon slices added to the sauce. Otherwise, it's almost Italian beef stroganoff, only without sour cream, and stewed in broth. Scalopini are best served with a green salad or grilled vegetables. Recipe from Luciano Casale, chef of the Salumeria restaurant.
1
Cut the fillet into slices 5–7 mm thick.
2
Beat a little more, salt and pepper. Coat in flour and shake off the excess.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 3 tablespoons
3
Sear the pieces of tenderloin in a well-heated pan with vegetable oil for 2 minutes on each side.
- Vegetable oil: 1 tablespoon
- Beef tenderloin: 150 g
4
Remove from heat, transfer to a plate, and cover with foil to keep the meat warm.
5
Place the mushrooms in the frying pan and fry until they release moisture and brown.
- Porcini mushrooms: 150 g
6
Return the meat to the pan, pour in white wine, and let it evaporate.
- Dry white wine: 100 ml
7
Add chicken broth and reduce it to a sauce consistency.
- Chicken broth: 80 ml
8
At the end, add a piece of butter to the sauce and mix well to make the sauce glossy.
- Butter: 30 g
