Tournedos Of Beef In Mushroom Mustard And Red Wine Sauce With Caramelized Onion Potato Gratin Recipes

Steps:

• Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets 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 fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
• Top the now-rested fillets with the sauce and taste.

Steps:

• In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
• In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
• Preheat oven to 450 degrees F.
• Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
• Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
• Glaze the tops of the pastry with egg wash.
• Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
• Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
• In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
• Yield: Makes about 1 cup

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.

Steps:

• Mash peppercorns with a mallet or the back of a heavy pan.
• Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
• Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
• Remove the steaks to a platter and allow to rest.
• Add cognac to the pan and heat for just a few seconds and then set ablaze.
• Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
• Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
• Pour over fillets and sprinkle with parsley.
• Option 2: Skip the cream (but it's better with).

Steps:

• In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving. , Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. , Just before serving, brush steaks with reserved sauce.

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.

Steps:

• Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
• Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
• Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
• Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.