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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or
rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in
flour.Saute in butter over a moderate heat, turning the cutlets several
times until done to golden brown. Place on a large warmed platter.Pour the
beef stock into a hot saute pan.Let it cook a minute or so,then pour over
the cutlets. Place four asparagus spears on top of each cutlet and sauce
with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE
: Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8
tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or
4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.
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