Tournedos of Beef in Mushroom, and Red Wine Sauce
For a Holiday Dinner, serve with Butternut Squash Soup, a tossed Green Salad with Mayfair Dressing, Creamed Spinach and Herbed Mashed Potatoes with Goat Cheese

Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Preheat oven to 400° F. Using a 3" cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

Tournedos and Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced (or one small onion and 1 clove of garlic, minched)
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Add the mushrooms and return to high heat. Cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce the liquid by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce on top.

4 Servings
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