Beef Scallopini

Instructions

1. Prepare the beef
   If needed, pound the beef slices between plastic wrap until they are about 1/4 inch thick. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
2. Sear the beef
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the beef cutlets for about 2 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the beef to a plate and keep warm.
3. Prepare the sauce
   In the same skillet, add the remaining tablespoon of olive oil. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add shallots and garlic, cooking for another 2 minutes until fragrant.
4. Deglaze the pan
   Pour in the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 3 minutes. Add the beef broth and bring to a simmer.
5. Finish the sauce
   Reduce heat to medium-low and add lemon juice and capers. Simmer for 2-3 minutes until slightly thickened. Remove from heat and swirl in the butter until melted and sauce is glossy.
6. Return beef to the sauce
   Place the beef cutlets back into the skillet, spooning sauce over them. Allow them to heat through for 1-2 minutes. The beef should be just cooked through but still tender.
7. Serve
   Transfer the beef scallopini to serving plates, topping with plenty of sauce. Garnish with fresh chopped parsley and serve immediately, preferably with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.