Thursday, July 26, 2012

Beef Tenderloin Picatta

For those of us who get just as much nourishment from a good book as we do from a good meal, it seems too good to be true that such a thing as The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Jensen should exist, but it does. Each recipe in the book is introduced by a passage from a novel that features that dish. What a great idea, right? I won't admit which book inspired this particular recipe, since it's a guilty pleasure author, but I will admit that it's delicious. The recipe was originally for veal, but I had to improvise with what was available at the farmers market. Feel free to try a different protein and leave feedback in the comments sections.


- 1/2 pound beef tenderloin
1/4 cup unbleached flour
- dash ground black pepper
- 1 1/2 tablespoons canola oil
- 2 tablespoons dry white wine
- 1/4 cup lemon juice
- 1 cup chopped mushrooms
- 1 tablespoon pasture-fed butter
- 10 ounces organic linguine, cooked


1. Pound the beef with a flat-surfaced mallet between 2 pieces of waxed paper until it's about 1/4 inch thick.
2. Combine the flour and pepper on a wide plate.  Dip the beef in the flour mixture and coat thoroughly.  Cook over medium heat in a frying pan with oil, about 5 minutes (beef should not fully cooked yet), then remove from the pan.
3. Leave beef drippings in the pan and add the wine and lemon juice.  Bring to a boil.  Stir the liquid until thickened.
4. Return beef to the pan, add mushrooms and 1 tablespoon butter.  Cover and simmer for about five minutes, until beef is cooked the desired amount.
5. Serve over linguine.

Serves 2-3.

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