Hungarian Bandit’s Steak

• 12 ounces beef tenderloin, well trimmed, cut into 6 2-ounce slices
• 2 tablespoons sweet paprika
• ½

Procedure

Pound the beef slices to about ⅓ inch thick between sheets of plastic wrap, very gently so as not to break the flesh. (A strong tap with the palm of your hand should do it.) Combine the sweet paprika, cayenne or hot paprika, garlic, and black pepper and massage into the sliced beef.