Tournedos aux Champignons

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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.

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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.

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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.

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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

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

42 Responses to Tournedos aux Champignons

  1. This looks amazing! I’ve not seen tournedos in the US, but I have seen bacon wrapped fillets. Can’t wait to try this. I enjoy your blog. Your photographs are wonderful. : )

  2. fionaward says:

    Wow, I wish there was a “Love” button on WordPress!

  3. I don’t think you can get this cut in a normal butcher shop stateside. I’ve never seen it. But the dish looks wonderful. I’ll have to look for this when I’m over there.

  4. abrooke65 says:

    Wow that looks incredible. I agree, the sinning really ramps up when you add the butter. Last night I had a fish version of that dish at a British gastropub–tunaloin wrapped in bacon. Red wine on the side, sitting on a balsamic vinegar based sauce. Best. Thing. Ever. Your recipe looks mouth-watering.

  5. Mad Dog says:

    What beautiful tournedos! :-)

  6. I love your picture. What are you using?

  7. redrice57 says:

    This is grown up cooking! Super!

  8. Conor Bofin says:

    Lovely looking steak. So very French.

  9. Looks great. Another new cut/prep of meat I’ve been introduced too – thanks Rosemary. Must look out for this…

  10. Those tournedos look phenomenal! Sigh. French butchers are the best.

  11. ryansb90 says:

    I’ve not seen tournedos here in the UK either but I’m going to do some research and talk to my butcher about it! They look so good. I know exactly what you mean about getting behind on posts, it’s hard when things start to get away from you, which they have a habit of doing. Nice photos (as always).

  12. Pingback: Beef Tenderloin Medallions with Madeira Wine Pan Sauce – Karista's Kitchen

  13. Paula says:

    I love that cut of fillet!! Here I know when I can find it, I love it, and my boyfriend hates it.
    So, as he also hates mushrooms (not a good boyf, as you see), this dish is perfect only for me.
    You can be sure, I’ll try your recipe, looks really good!!

  14. Larisa says:

    Looks absolutely amazing!

  15. I adore beef fillet and it’s a great tip about wrapping it in bacon…this will have to be a “next time we’re in England” dish as we do sometimes come across good beef here but you’d need to take out a mortgage to buy it :) Your dish looks magnifique!

  16. Pingback: Beef Tenderloin Medallions with Madeira Wine Pan Sauce | Karistas Kitchen

  17. Pingback: Brochettes de Viande aux Champignons | TROPICS FOOD CHANNEL

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