Beef Scaloppine with Mushrooms
Thin, tender beef cutlets seared until golden, then finished in a silky mushroom pan sauce. A classic Italian dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 32g
Ingredients
- ¾ lb beef sirloin or tenderloin, thinly sliced
- 8 oz mushrooms, such as cremini or button
- ½ cup dry white wine or chicken broth
- 2 tbsp butter
- 2 cloves garlic cloves, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Place each piece of beef between two sheets of plastic wrap and use a meat mallet (or the bottom of a heavy skillet) to pound it flat until it is about 1/8-inch thick, like thin deli meat. Work gently so it doesn't tear.
- 2
Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like slicing bread.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams and the foam subsides, about 1 minute. This means the butter is hot enough to sear the meat quickly.
- 5
Working in batches so the meat is not crowded, lay the beef pieces flat in the hot skillet in a single layer and cook without moving them for 90 seconds until the surface turns light golden brown.
- 6
Flip each piece of beef and cook on the other side for 60 seconds until the surface turns golden brown, then transfer all the beef to a clean plate.
- 7
Add the remaining 1 tablespoon of butter to the same skillet over medium-high heat, then add the mushroom slices in a single layer and cook without stirring for 3 minutes until the bottoms turn golden.
- 8
Stir the mushrooms once and cook for another 2 minutes, stirring once more halfway through, until they are soft and have released their liquid.
- 9
Add the minced garlic to the mushrooms and stir constantly for 30 seconds until the smell becomes strongly fragrant — this blooms the garlic flavor.
- 10
Pour in the 1/2 cup of white wine or broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring gently for 30 seconds.
- 11
Return the beef pieces to the skillet, laying them flat in a single layer on top of the mushroom sauce, and cook for 1 minute without stirring so the beef is heated through.
- 12
Taste the sauce and sprinkle a pinch of salt and pepper over the top, stirring gently once to combine. If the sauce tastes too salty or too bland, adjust with a tiny pinch of salt or a splash of water.
Tools you’ll need
- meat mallet or heavy skillet
- cutting board
- 12-inch skillet
- wooden spoon
- clean plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
