I’m behind in posts and I hate that! No, there’s no deadline or anything but, because I sort of go with the flow when I’m cooking, even when “following” recipes, if I don’t write my post the same day, things can be and have been forgotten. And for those of you who take the time to “follow” my recipe, I want you to get the same results or pretty darn close to those that I got. I’m posting this recipe today instead of the pork fillet with herbs that I made on Sunday because of the “whatever” way I made the tournedos sauce. It was good though.
I bought the tournedos on my last trip to France. I have never seen the cut in Stuttgart. It’s nice, wrapped in a layer of fat to keep all the juices inside of the thick slice of beef fillet. You could probably get the same results by wrapping slices of fillet with bacon.
After a little refrigerator tidying, I had a handful of snow peas, a handful of fresh peas, a mini cauliflower head and some cherry tomatoes from the garden that I steamed and buttered. A nice melange to accompany the tournedos.
Tournedos aux Champignons
6 tournedos, seasoned with salt and pepper
1 tbsp olive oil
3 tbsp butter
2 shallots, thinly sliced
1 lb mushrooms, sliced
1 cup red wine
1 cup chicken broth
1 tbsp cornstarch, mixed with 1 tbsp water
2 tbsp Madeira
Salt and pepper
2 tbsp parsley, chopped
Season the tournedos with salt and pepper and sear in a skillet in the olive oil and 1 tbsp of the butter, then place in a shallow roasting pan in a 500F oven for 4 minutes, remove and set aside, keeping warm.
Add 1 tbsp of the remaining butter to the skillet, then saute the shallots until soft. Add the mushrooms and continue to saute for 2-3 minutes. Add the wine and boil until reduced by half. Add the chicken broth and boil for about 4 minutes. Mix in the cornstarch. Add the Madeira, salt and pepper, then cook for 3 minutes until thickened. Stir in the remaining tablespoon of butter and cook for 1 minute. Remove from the flame and stir in the parsley. Spoon some sauce over the tournedos and serve.
Wine suggestion: Pinot Noir