Beef Tenderloin With Capers Recipe

• 8 (4 ounce.) beef tenderloin, sliced
• Salt and pepper
• Flour
• 5 tbsp. butter
• Extra virgin olive oil
• 1/4 c. capers
• 2 tbsp. fresh minced parsley
• 1 tbsp. fresh tarragon
• 3 tbsp. red wine vinegar
• Grnd nutmeg

1. Lb.
2. beef slices lightly so all are the same shape.
3. Shake meat in flour, salt, and pepper mix.
4. Heat butter with sufficient oil to cover the bottom of a large 12-14 inch skillet.
5. Brown the meat and then add in the decanted capers, parsley, and 2 Tbsp.
6. of the caper juice and cook while stirring frequently.
7. In a separate saucepan, heat the vinegar with nutmeg (1/2 tsp.
8. or possibly as desired) on high heat.
9. Pour this mix over the meat and stir.
10. Serve the meat on a heated platter covered with sauce.
11. Serves 4.

beef tenderloin, salt, flour, butter, extra virgin olive oil, capers, parsley, fresh tarragon, red wine vinegar, nutmeg

Taken from cookeatshare.com/recipes/beef-tenderloin-with-capers-24839 (may not work)