8 (4 oz.) beef tenderloin, sliced
Salt and pepper
Flour
5 tbsp. butter
Olive oil
1/4 c. capers
2 tbsp. fresh chopped parsley
1 tbsp. fresh tarragon
3 tbsp. red wine vinegar
Ground nutmeg

Pound beef slices lightly so all are the same shape. Shake meat in flour, salt, and pepper mixture. Heat butter with enough oil to cover the bottom of a large 12-14 inch skillet. Brown the meat and then add the decanted capers, parsley, and 2 tablespoons of the caper juice and cook while stirring frequently.

In a separate saucepan, heat the vinegar with nutmeg (1/2 teaspoon or as desired) on high heat. Pour this mixture over the meat and stir. Serve the meat on a heated platter covered with sauce. Serves 4.