Grilled tournedos of beef with mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 6-oz tournedos of beef; (center cuts of fillet mignon) denuded of fat and gristle and cut 1-1/2 to 2-inches thick) OR | |
| 6 | 7-8 oz rib eye steaks | |
| Salt and pepper to taste | ||
| 4 | tablespoons | Olive oil |
| Juice of 1 lemon | ||
| 3 | Cloves garlic; crushed | |
| 1 | large | Onion; thinly sliced |
| ½ | pounds | Mushrooms; sliced |
| ½ | cup | Red wine |
Directions
Place the tournedos side by side in a shallow pan and sprinkle them with salt and pepper. Mix 2 tablespoons olive oil with the lemon, garlic, and onion. Rub the mixture into the tournedos. Set them aside on a plate to marinate at room temperature for 1 hour.
Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Remove the tournedos from the marinade and reserve it.
With a paper towel, wipe or blot the tournedos and add them to the pan. Cook them to the preferred degree of doneness (about 8 minutes for rare, 10 to 12 minutes for medium). Remove them to a lightly heated platter and keep them warm.
Add the marinade, mushrooms, and onions to the skillet and stir-fry until the onions and mushrooms are lightly browned. Add the red wine.
Raise the heat to high to burn off the alcohol quickly. Cook until the sauce reduces to a slightly creamy consistency, then spoon it over the reserved tournedos. Source: Monday Night at Narsai's.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...