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1
Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
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2
Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine.
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3
Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
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4
Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
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5
Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
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6
Repeat for all 8 cutlets.
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7
Heat a large, nonstick skillet over medium-high heat with the olive oil.
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8
Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
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9
Remove the cutlets to a platter and tent with some foil to keep warm.
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10
Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
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11
Add the shallots and cook until tender, about 1-2 minutes.
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12
Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
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13
Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
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14
Remove from heat, stir in capers and remaining parsley, and reserve.
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15
To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.
