CookEat Recipe
Butter-Sautéed Beef with Parsley
A thin, tenderized beef steak browned in butter, moistened twice with a little water and finished with parsley and its pan juices.
Method
Steps
Step 1
Gather the ingredients: 1 beef steak, about 180 g, suitable for quick cooking; About 15 g butter; Salt and black pepper to taste; About 2 tablespoons water, in two small additions; 1 small pinch finely chopped parsley.
Step 2
Put the steak between two sheets of food-safe wrapping and pound evenly with a meat mallet to about 5–8 mm thick. Keep it refrigerated until the pan is ready.
Step 3
Melt the butter in a frying pan over medium-high heat. Add the beef and season with salt and pepper. Turn frequently so both sides brown, reducing the heat if the butter starts to burn.
Step 4
When most of the butter has been taken up, add about 1 tablespoon water. Turn the beef in the pan juices and let the liquid reduce, then repeat with the second small spoonful. Cook through to at least 71°C, checking with a fine-tip thermometer inserted from the side. The total pan time is roughly 4–7 minutes, depending on thickness and heat.
Step 5
Scatter over the small pinch of parsley, turn once more and leave over the heat briefly. Serve at once with all the pan juices. French-fried potatoes may be served alongside if desired.
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