Beef Scaloppine with Creamy Mushrooms & Roasted Veg
Thin, golden beef cutlets in a silky mushroom cream sauce, served with a sheet pan of roasted vegetables. Restaurant-worthy in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin cutlets (or thin-sliced sirloin)
- 8 oz mushrooms, sliced
- ½ cup heavy cream
- ¼ cup dry white wine
- 1.5 cups broccoli crowns, steamed
- 2 cups mixed roasted vegetables (carrots, zucchini, corn, potatoes)
- 1 tbsp fresh lemon juice
Instructions
- 1
Pat beef cutlets dry, season both sides with salt and pepper.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear cutlets 90 seconds per side without moving. Remove to a plate.
- 4
In the same skillet, sauté mushrooms 3 minutes until golden, stirring occasionally.
- 5
Pour in wine, scrape the pan with a wooden spoon for 30 seconds, then stir in cream.
- 6
Return cutlets to pan, simmer 2 minutes until sauce coats the back of a spoon.
- 7
Squeeze lemon juice over top. Serve scaloppine alongside steamed broccoli and roasted vegetables.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- cutting board
- chef's knife
- measuring cups and spoons
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