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Escalopini in mustard sauce
Chapter VIII ·
Meat · Nº 278
Escalopini in mustard sauce
10 ingredients
5 steps
Ingredients
Method
Ingredients
For
600 ml
flour
400 g
filet mignon
, trimmed
5 tablespoons
vegetable oil
4 cloves
garlic
, peeled and crushed
60 ml
white wine
, dry
200 ml
heavy cream
, fresh
2 teaspoons
mustard
, Dijon
2 tablespoons
capers
, drained and chopped
salt
, to taste
chili pepper
, to taste
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Method
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1
Cut the filet mignon into thin escalopini, 6 millimeters thick. Before starting, lightly season with salt and pepper.
2
Dredge in flour and shake off the excess.
3
In a skillet, add 2 tablespoons of oil and fry half of the escalopini until lightly colored. Add another spoonful of oil and fry the remaining escalopini. Keep warm.
4
In the same skillet, add another spoonful of oil and heat over medium heat. Add the garlic cloves and sauté for one minute until fragrant, then remove them from the skillet.
5
Add the white wine, cream, mustard, and capers. Let it cook for 5 minutes until the sauce thickens. Add the escalopini and serve hot.
From the same chapter
Meat · Nº 256
Meatballs
Meat · Nº 257
Bife de chorizo
Meat · Nº 258
Steaks in wine sauce
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