One-third cup of butter (65g)
Four beef cutlets (400g)
One tablespoon of salt
For the sauce
One tablespoon of paprika
Three tablespoons of brandy
One-third cup of red wine (80ml)
One-third cup of butter (65g)
Four beef cutlets (400g)
One tablespoon of salt
For the sauce
One tablespoon of paprika
Three tablespoons of brandy
One-third cup of red wine (80ml)
In a small pan, melt the butter over low heat
Transfer to a bowl and let it rest for a few minutes
Place the clarified butter in a large skillet and discard the scum that forms at the bottom
In the same skillet with the butter, fry the cutlets over high heat until they're golden brown on both sides
Transfer to a serving dish, season with salt, cover, and keep warm over boiling water
Prepare the sauce: in the same skillet with the residual fat, add the paprika, brandy, and red wine
Bring to a simmer, stirring constantly for 1 minute
Bathe the reserved cutlets with this sauce and serve hot.
