Tournedos With Mushroom Wine Sauce Dijon Recipes

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch 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.
• 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. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce 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 over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

CHATEAUBRIAND FOR 2 IN 30: TOURNEDOS WITH MUSHROOM CAPS AND RED WINE SAUCE AND STEAMED BROCCOLI SPEARS

Steps:

• Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color.
• In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.
• To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside.

TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON

Steps:

• In small saucepan, over medium heat, saute shallots in butter until tender.
• Add mushrooms; saute 1 minute.
• Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
• Reduce heat and simmer for 5 minutes; keep warm.
• Wrap bacon slice around edge of each steak; secure with toothpicks.
• Coat steaks with remaining mustard; sprinkle with pepper.
• Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
• Remove toothpicks; serve steak topped with warm mushroom sauce.

TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON

Steps:

• In small saucepan, over medium heat, saute shallots in butter until tender.
• Add mushrooms; saute 1 minute.
• Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
• Reduce heat and simmer for 5 minutes; keep warm.
• Wrap bacon slice around edge of each steak; secure with toothpicks.
• Coat steaks with remaining mustard; sprinkle with pepper.
• Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
• Remove toothpicks; serve steak topped with warm mushroom sauce.