Tournedos "Innkeeper"

Yield > 4
Keys : Beef Meats French France European Mediterranean French
Hot
Ingredients :
8 x Tournedos sauteed in butter
8 slc French bread fried in butter
Butter sauteeing and frying
1/4 cup Madeira wine
1 tsp Finely chopped small white
onions
1/4 cup Consomme
1/2 cup Sliced mushrooms fresh or
canned
1/2 tsp Salt
1/4 tsp Pepper
1 tbl Manie butter * see note
Method :
• To sautee: cook tournedos in heated butter over brisk
flame for 4 to 5 minutes each side. Salt and pepper to taste.
• Arrange slices of fried bread on heated serving dish and
keep warm. Remove sauteed tournedos from pan and place
one tournedos on each slice of fried bread.
• To pan in which tournedos have cooked, add Madeira
wine and cook, scraping the bottom of the pan until the brown
crust is dissolved. Add onions and consomme. Cook over brisk
flame for 5 minutes. Add mushrooms, salt, and pepper, and
cook for 10 minutes. Add manie butter and continue cooking,
stirring constantly, for 3 minutes. Cover tournedos with
mushroom mixture. Serve hot.
• Serve with matchstick potatoes.
• Optional: Budget permitting, garnish each tournedos with
slice of truffle.
• Comments: "Tournedos" is deluxe steak. Like filet
mignon, it is cut from the tenderest part of the filet. Tournedos
is a round cut, about 2-inches in diameter and 1-inch thick.
Needless to say, it is expensive.
• It may be broiled, or sauteed in butter. It is generally
preferred sauteed because broiling makes it a little too dry. It
is cooked rare or medium-rare - never well done.
• Suggested Wine: A great Bordeaux or a great French
Burgundy.