Scaloppinedi Vitellone con Funghi (Beef Scaloppine with Mushrooms)

This recipes as written by Chef Andrea. 

Recipe says serves 4, YMMV

Ingredients 

500 gr / 1 lb beef top sirloin or tenderloin thinly sliced (at the market in Italy they are called "noce" o "rosa di vitellone")

1 clove garlic

5 tbsp extra virgin olive oil

130 gr / 1 cup all purpose flour

1 glass dry white wine (Chardonnay or Frascati are preferred)

250 gr / 1/2 lb / 8 oz Champinion mushrooms (back home you should call them Bottom or White mushrooms)

Salt

freshly chopped parsley

Instructions:

In a frying pan over low heat sauté extra virgin olive oil and garlic clove smashed (do not peel off the the skin as it contains all the anti-oxidant nutrients) until brown. Then add the mushrooms, cover with a lid and wait until all the water will be released for about 8-10 minutes (the time might be different depending on the variety of mushrooms you are using). Add dry white wine and let it cook until evaporated.

In another frying pan heat up extra virgin olive oil and in the meantime start flouring the meat slices, then brown it while sautéing for a few minutes each side. Add salt in the end, not while cooking otherwise you'll dry out the meat slices. The outside should be nicely browned, but it should still be tender and soft overall. Spoon the beef over the mushrooms, and let it season for a few minutes under low heat and add freshly chopped parsley in the end. In the meantime prepare a dish and adjust the meat and mushrooms over it, serve hot. It will be delicious!

~Source: Chef Andrea Consoli, Cooking Classes in Rome (with permission)

http://www.cookingclassesinrome.com/

I took a cooking class in Rome, Italy with friends Jay and Bruce. This is one of the five recipes we made in class.  It was an amazing experience and one of the highlights of the trip.  Chef Andrea uses fresh and local ingredients.  We learned a lot of tips, like check the mushroom caps where they meet the stem.  It should be closed.  If it’s open the mushrooms aren’t as fresh.  Who knew?   

 

^Top mushrooms fresh, bottom mushroom getting old (from the same bin).  

Patti’s Notes:  I asked the butcher to slice the beef for scaloppine.  He did but it wasn’t as thin as the meat Chef Andrea had.  I used a mallet to pound it out a little thinner before cooking. 

The meat was super tender and delicious.  The mushrooms were amazing.