Tournedos en champagne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter - (1-1/2 sticks) |
| ½ | cup | Onion - diced |
| 1 | each | Large clove garlic - minced |
| 1¼ | cup | Champagne |
| Bouquet Garni -(1 bay leaf, 1 fresh thyme sprig OR | ||
| 1/4 teaspoon dried, 1 parsley sprig) | ||
| 2 | eaches | Large cloves garlic |
| 4 | eaches | 6-oz. beef tenderloin fillets |
| Freshly ground pepper | ||
| 2 | tablespoons | Duxelles - optional (finely minced mushrooms |
| Cooked until liquid evaporates) | ||
| 1 | cup | Whipping cream |
| Salt and freshly ground pepper | ||
Directions
Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add onion and minced garlic and brown lightly, about 5 to 6 minutes.
Add 1 cup Champagne and bouquet garni, increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Remove from heat; discard bouquet garni. Melt remaining butter in heavy large skillet over medium-high heat. Add whole garlic cloves.
Sprinkle fillets with pepper and add to sizzling butter. Cook until browned, turning once, about 3 minutes per side for rare. Transfer fillets to heated platter. Reduce heat to medium. Add duxelles and remaining Champagne to skillet and deglaze, scraping up any browned bits. Increase heat to medium-high and continue cooking until syrupy, about 4 minutes. Discard garlic cloves. Stir in cream. Cook until reduced by half, about 5 to 7 minutes. Season sauce with salt and freshly ground pepper. Rewarm onion mixture over low heat. Top each fillet with some of onion mixture. Spoon sauce over and serve.
Recipe from "Too Busy To Cook", Bon Appetit, July, 1983.
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 06-08-95