Although I cut down my red meat consumption to nearly zero, every now and again a recipe will call to me. You know, those kind that you wake up in the middle of the night thinking about? You can't get back to sleep and you only think about getting to the store and knocking out the meal so you can sit there in total bliss. You've had those right? Admit it. I photographed some adorable fluffy cows roaming the lush green hills over the weekend and my husband turns to me and says "You are picturing them in filet form, aren't you?" Of course, I can't deny it. While your addiction may be about that fruit pie or chocolate pastry, mine is always about something savory. Mushrooms: those are another big addiction of mine. Over a weekend out of town, I indulged in a wild mushroom crostini with melted camembert and gorgonzola. There are no words for how tasty it was and my husband nearly lost a finger trying to steal my last piece. Yes, it was that good.
This recipe combines the both of my (two of many) addictions along with a bit of marsala, madeira and sherry. Need I say more? Well, the shot of cream didn't hurt either.
Adapted from A Tavola Together
1 pound eye of round, sliced very thin - scaloppine style
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sea salt
Freshly ground pepper
1 onion, peeled and diced, about 1/2 cup
8-ounce package white mushrooms, sliced
1/4 cup Marsala wine
1/2 cup Madeira wine
1/4 cup dry Sherry
1/4 cup heavy whipping cream (I used half and half)
Place the flour on a large plate. Place each scaloppine in the flour and pat gently to remove the excess. Place on a separate plate. Repeat until all the meat is coated.
Heat olive oil and butter in a large skillet over medium heat. Place a few scaloppine in the pan and cook for 2 to 3 minutes on the first side, then 1 to 2 minutes on the second side. Sprinkle lightly with some sea salt. Remove to a large plate. Repeat with remaining pieces.
To the same pan, add onion and cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 5 more minutes, stirring occasionally. Add Marsala, Madeira and dry Sherry scraping pan to incorporate all the drippings. Let simmer until the liquid has reduced by half, about 3 minutes.
Reduce heat to low, add cream and cooked scaloppine. Stir to warm the meat. Serve immediately.