Sliced Roast

Beef Picatta

Serves 4


  • 2 pounds Certified Angus Beef ® eye of round roast, cut into 1/4-inch thick round medallions
  • 6 tablespoons butter
  • 5 cloves garlic, minced
  • 1 cup red wine
  • 1/2 cup beef stock
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon minced Italian parsley leaves, reserve sprigs for garnish
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh sage
  • 1/2 lemon, quartered lengthwise
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup olive oil


  1. In a small saucepan, melt 2 tablespoons butter and lightly brown the garlic. Add red wine and reduce by half over medium heat; add beef stock and reduce by half again. Add capers and simmer for 5 minutes, or until the sauce has thickened slightly.
  2. While whisking, slowly add in remaining 4 tablespoons butter; stir in chopped parsley, rosemary and sage; keep warm and set aside.
  3. Preheat oven to 175°F. Pound medallions to a uniform 1/8-inch thickness. In a shallow bowl or plate combine the flour, salt and pepper; stir to combine thoroughly. Heat the oil and butter in a large skillet over medium heat until hot. Quickly dredge the pounded beef medallions in the seasoned flour mixture, shaking to remove any excess flour. Working quickly in batches, cook the beef until golden brown on both sides, about 3 minutes per side. Transfer to a platter and set in oven to keep warm.
  4. Serve two pieces per person, drizzled with 2 to 3 tablespoons sauce and garnished with lemon wedge and parsley sprig

No Nutritional Information Available


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