Beef Tournedos in Mushroom Wine Sauce Print Email

Quick cooking cutlets of tenderloin with a tasty wine sauce.

Four, 3-4 oz petite center cut filet mignon, 1/2 - 3/4 inch thick
Tony's Steak & Roast or Porterhouse Seasoning
2 TBS olive oil, butter or a combination, separated
2-3 bulbs shallots, minced
6-8 oz sliced fresh mushrooms (white, porcini, shiitake, crimini, chanterelle, morel or a combination)
More Than Gourmet Red Wine Foundation Sauce (available at Tony’s, or a homemade sauce recipe follows)
Sour cream (optional)
Chopped parsley (optional)

Suggested Accompaniments: Mashed potatoes, rice, egg noodles or spaetzle. Steamed vegetables and a tossed salad. Rolls or baguette.

Prepare all your side dishes. Preheat oven to 150 degrees - place 2 serving plates in oven. Preheat a large, heavy skillet with medium high heat.

Season cutlets to taste. Preheat a heavy skillet over medium high heat. Swirl butter and/or oil in hot pan and sear tournedos quickly to brown lightly but not cook through - remove and set aside.

In the same pan, reduce heat and sauté shallots and mushrooms (refreshing oil if needed) until tender - about 5-10 minutes. Add More Than Gourmet Red Wine Sauce and control heat at a simmer (available at Tony’s, or a sauce recipe provided below).

Add filet tournedos back to pan, simmering to heat through and finish steaks to desired level - dollops of sour cream can be swirled in just before serving.

Serve on warmed plates over potatoes, rice, noodles or spaetzle, sprinkling with fresh chopped parsley (optional). Perfect with asparagus or colorful steamed veggies, salad and rustic bread. Great with red or white wine.

-Chef Mick (Michaelangelo) Rosacci, --

Wine Reduction Sauce
A homemade sauce if More Than Gourmet Red Wine Foundation Sauce is not available.

1 cup Merlot or your favorite red wine (not cooking wine!)
2-3 bulbs shallots, peeled & minced
1 TBS olive oil, butter or a combination
2-3 sprigs fresh thyme (or 1/8 tsp. dried)
1 cup prepared instant demi-glace (More Than Gourmet Suggested)

Make demi-glace according to directions on package. Set aside. Saute minced shallots in oil, butter or a combination for 1 to 2 minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir into demi-glace and keep warm.