Jun 09 2026
Restaurants›Grünauer›Rindschnitzel À La Girardi Recipe

Rindschnitzel À La Girardi Recipe

Inspired by Grünauer
Time1h
Serves4

Seared Cedar River prime beef escalope, champignon & caper demi-glace, with parsley potatoes

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Ingredients

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Beef Escalope

Champignon & Caper Demi-Glace

Parsley Potatoes

Method

Beef Escalope Preparation

  1. 1

    Prepare the Ingredients

    Season the Cedar River prime beef escalope pieces with salt and black pepper on both sides.

  2. 2

    Breading Process

    Dredge each escalope in flour, shaking off the excess. Dip them in beaten eggs, and finally coat with breadcrumbs.

  3. 3

    Searing the Escalopes

    In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the breaded escalopes and sear for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

Champignon & Caper Demi-Glace Preparation

  1. 4

    Sauté Shallots and Mushrooms

    In the same skillet, add 2 tablespoons of butter and melt over medium heat. Add minced shallots and sliced mushrooms, and sauté until the mushrooms are golden brown.

  2. 5

    Deglazing

    Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and reduce by half.

  3. 6

    Finishing the Sauce

    Add the beef stock and capers, then simmer for another 5-7 minutes until the sauce thickens slightly. Stir in the remaining butter and chopped parsley just before serving.

Parsley Potatoes Preparation

  1. 7

    Boil the Potatoes

    In a pot, add halved small potatoes and cover with water. Add 1 teaspoon of salt. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.

  2. 8

    Add Butter and Parsley

    Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and chopped parsley. Toss gently to coat.

Assembly

  1. 9

    Plate the Dish

    On each plate, arrange the seared beef escalope, spoon over the champignon and caper demi-glace, and serve with parsley potatoes on the side.

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