Beef Tenderloin Milanese With Spinach And Cucumber Salads
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5
Eggs2 cups
Bread Crumb2 tbsps
Italian Seasoning2 tbsps
Butter1 tbsp
Olive Oil1 cup
Cucumber (sliced thin)1 cup
Lemon Juice (fresh)1 cup
Lime Juice (fresh)5 cups
Spinach2 tbsps
Unsalted Butter (softened)1 cup
Onion (sliced)5 cloves
Garlic (sliced)1 cup
Cream3 cups
Water (warm)1.5 tbsps
Salt2 tbsps
Honey1
EggDirections:
1
Slice the beef tenderloin thinly and pound each slice with a meat mallet
2
Season the beef slices with salt and pepper
3
Beat the eggs and pour them into a shallow bowl or baking dish
4
Put the flour in another shallow dish
5
Stir the breadcrumbs and Italian seasoning together in a third shallow dish
6
Dip a beef slice in the flour and shake off the excess flour
7
Then dip in the eggs, then in the bread crumbs and place on a plate
8
Repeat with all the beef slices
9
In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat
10
When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side
11
Drain the beef slices on paper towels to drain the excess oil
12
Repeat with all of the beef slices
13
To make the salad: In a bowl, combine the cucumber and onion together
14
Add 1 teaspoon salt and the lemon and lime juices
15
Toss to coat and let sit for 5 minutes
16
In another bowl, combine the spinach and tomatoes and season with salt and pepper
17
Add olive oil and toss to coat
18
Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad
19
Serve with Red Hawk Potato Gratin and Sunday Bread
20
Preheat the oven to 350 degrees F
21
Coat a 9 by 13-inch baking dish with softened butter
22
In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes
23
Stir in the cream and cook for 1 minute
24
Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish
25
Crumble 6-ounces of cheese over the bottom
26
Layer the potatoes, overlapping them a bit, on top of the cream and cheese
27
Season with salt, and pepper, to taste
28
Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan
29
Top with 6-ounces more of Red Hawk cheese
30
Repeat this step until all the potatoes and onion-cream has been used up
31
Sprinkle the top of the gratin with the reserved Parmesan cheese
32
Cover the gratin with aluminum foil and bake for 1 hour
33
Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling
34
In a bowl, stir together the water and yeast
35
Let sit for 5 minutes
36
In a stand mixer, with a paddle attachment, mix the flour and salt
37
Pour the yeast into the flour and add the honey
38
Mix slowly until the mixture is just incorporated and the dough is formed
39
Remove the dough from the mixer and knead by hand on a lightly-floured surface
40
Knead for 1 minute
41
Place the dough in a bowl and cover with plastic wrap
42
Let sit for 30 minutes
43
Turn the dough out onto a lightly-floured surface and roll into a loaf shape
44
With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle
45
Take one piece of dough and pull it left, the next piece of dough, pull right
46
Repeat with all pieces until you have a shape that resembles leaves on a branch
47
Transfer to a baking sheet and let rest for 20 minutes
48
Preheat the oven to 350 degrees F
49
Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread
50
Bake the bread for 20 minutes, or until golden and baked through