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Filet mignon escalopini in lime sauce
Chapter VIII ·
Meat · Nº 280
Filet mignon escalopini in lime sauce
11 ingredients
7 steps
Ingredients
Method
Ingredients
For
400 g
filet mignon
, trimmed
salt
black pepper
all-purpose flour
2 tablespoons
butter
, unsalted
1 tablespoon
vegetable oil
1 tablespoon
parsley
, chopped
1
green onions
, chopped
2 tablespoons
lime juice
, freshly squeezed
¼ cup
white wine
, dry
¼ cup
beef broth
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Method
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1
Cut the filet mignon into thin escalopini, 6 millimeters thick.
2
Season the escalopini with salt and black pepper, preferably white and freshly ground. Mix some of the two herbs and sprinkle half of the escalopini, pressing lightly with your hand so they adhere well.
3
Dredge in flour on both sides and tap lightly with your hand to shake off the excess.
4
Place a large, heavy skillet over the heat. Add the oil and butter.
5
When very hot, fry the escalopini. Don't fry them too long so the steaks stay tender.
6
At the end, add the remaining herbs, the second spoonful of butter, the wine, the beef broth, and the lime juice to the skillet. Let it reduce and thicken.
7
Serve immediately.
From the same chapter
Meat · Nº 256
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Meat · Nº 258
Steaks in wine sauce
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