Prime Beef Scaloppine Alla Toscanini

By rossboys

Ingredients

• 4 lbs prime tenderloin of beef, sliced into 8 (8oz) pieces, 3/4" thick
• 1-1/2 cups all-purpose flour, divided
• 1 lb butter (4 sticks), divided
• 1-1/2 lbs white mushrooms, sliced 1/4" thick
• 8 oz Marsala wine
• 2 qts chicken stock
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Dredge the beef pieces in 1 cup of the flour in small batches, being careful to shake off any excess flour.

In a large skillet or saute pan, melt 1/4 lb of the butter over medium heat. Saute the meat until it reaches the desired degree of doneness, adding more butter as needed. Remove the meat from the pan.

In the same pan, add 1/4 lb of butter and saute the mushrooms until they are soft.

Remove the mushrooms, then deglaze the pan with the wine, cooking until the liquid is reduced by half.

Add the chicken stock; bring it to a simmer.

In a separate pan combine the remaining 1/2 lb butter and 1/2 cup flour to make a roux.

Add the roux to the wine-chicken stock sauce.

Serve the meat on a warmed platter, pouring the sauce over the top.

Serve with roasted potatoes.