Trattoria Altanella — Venice
To cook filets: Heat olive oil and butter in a large sauté pan over medium heat.
2. In a separate dish, combine flour, salt and pepper.
Flour the filets and place in the sauté pan.
Cook until golden brown on each side.
Remove to a serving platter.
3. Using the leftover oil and butter in the sauté pan, add the parsley, capers, white wine, and cook over a low flame for 3 minutes.
4. Spoon the sauce over the filets and serve immediately.