12 pieces beef tenderloin cut 1 1/2 inches thick and then pounded thin.
flour to dredge meat
salt and pepper
3 eggs beaten
1/3 C. freshly grated parmesan cheese
3 T. olive oil
1 1/2 C. green onions diced
3 tomatoes diced
1 C. mushrooms sliced
3 T. butter cold
Dip beef pieces into flour. Shake off any excess. Mix eggs and parmesan cheese. Dip beef into egg mixture and then the flour again.
Heat a pan large enough to cook the beef in. Add olive oil. Add the beef and cook until the desired doneness. Remove from the pan when cooked and keep warm.
Add a little more oil to the pan and add the vegetables. Add salt and pepper to taste and cook until tomatoes begin to loose their shape. Cut butter in 4 pieces.
Add butter to vegetables off the heat and swirl the butter until melted. Pour vegetables over beef.
Note: You can also add 1/2 C. of sliced olives when you add the butter to the vegetables.