this is a deeeeliccioooosly basic and easy dinner (for two) that really satisfies. all you need is: 4-6 thinly sliced (in this case organic grass fed) beef scallopini, 1-2 tbs whole wheat organic flour, 3 tbs extra virgin olive oil (or butter), sea salt & freshly cracked pepper, one lemon, freshly juiced, a few sprigs of fresh thyme (or tarragon, or parsley), a 1/4 cup of good red wine (optional), a sliver or two of butter (optional too)....and a few brussels sprouts. and a nice fresh green salad. any lettuce you like will do. for my salad i used bib lettuce, shredded zucchini and cabbage, a ripe tomato, and a chopped hard boiled organic egg. the salad dressing is my lemon vinaigrette.

1. boil 3 medium organic potatoes in their skins ahead of time, peel and slice, cover with foil to keep warm.

2. clean and boil the brussels sprouts in lightly salted water, drain water, add olive oil, sea salt, & pepper, shake the pot, cover and set aside.

3. add 3-4 tbs ww flour, sea salt and cracked pepper to a plate and coat the thin (preferably slightly pounded) beef on both sides by pressing them down onto the flour mixture. quick fry beef in 1-2 tbs olive oil in a heated skillet on high heat (you can add a touch of butter) on both sides.

4. remove beef from skillet, squeeze about half of the lemon juice and a touch of red wine (does wonders) in the hot frying pan (with the beef juices) and deglaze the pan (high heat). pour the resulting slightly thickened sauce (which tastes a lot better with the addition of a sliver of butter) over the beef.

5. add the warm peeled & sliced potatoes to the hot skillet with 1 tbsp olive oil, a touch of sea salt, pepper, and fresh thyme-this is where a potted thyme plant in the kitchen comes handy.

6. cook/sauté on high for 3-4 minutes (shaking the skillet), then serve with the beef scallopini and brussels sprouts: good, good dinner!

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