Beef Tournedos in Mushroom Wine Sauce

Quick cooking cutlets of tenderloin with a tasty wine sauce - with a classic sauce variation for the experienced cook.

Four, 3-4 oz petite 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 wild mushrooms or mushrooms (porcini, shiitake, crimini, chanterelle or a combination)
More Than Gourmet Red Wine Reduction
Sour cream (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. Swirl butter and/or oil in hot pan and sear tournedos quickly to brown lightly but not cook through - remove to a side plates and set aside.

In the same pan, saute shallots and mushrooms (refreshing oil if needed) until tender - about 5 minutes. Add More Than Gourmet Red Wine Sauce and control heat at a simmer.

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, steamed veggies on the side and salad in a separate bowl.

Great with red or white wine.

-Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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*Classic Sauce Variation
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 saute 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.