Pan-Seared Beef Scaloppine with Mushroom Cream
Thin-pounded beef cutlets seared until golden, finished with a silky mushroom pan sauce. Restaurant-quality dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- ½ lb beef round or sirloin thin-cut steaks (or thin sliced)
- 8 oz mushrooms, cremini or button, sliced thin
- 1 whole shallot, minced
- ½ cup white wine or dry vermouth
- ¼ cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Place beef between plastic wrap and pound thin with a meat mallet until about 1/8 inch thick.
- 2
Season beef generously with salt and pepper on both sides.
- 3
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering. Sear beef 60–90 seconds per side until golden; transfer to a plate.
- 4
In the same skillet, sauté mushrooms and shallot until mushrooms release liquid and turn golden, about 5 minutes.
- 5
Pour wine into the pan, scraping up browned bits. Simmer until liquid reduces by half, about 2 minutes.
- 6
Stir in cream and return beef to pan. Heat through for 60 seconds, then serve garnished with fresh parsley.
Tools you’ll need
- meat mallet
- plastic wrap
- 12-inch skillet
- wooden spoon
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