Yield: 2 servings
Measure | Ingredient |
---|---|
1.00 tablespoon | oil for cooking |
4.00 \N | beef tournedos -; (4 oz ea) |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
¼ pounds | morel mushrooms; cut into rings |
1.00 tablespoon | minced shallots |
2.00 ounce | madeira |
1.00 teaspoon | minced garlic |
1.00 cup | beef stock |
2.00 tablespoon | finely-chopped tomatoes |
1.00 tablespoon | unsalted butter |
Heat the oil in a medium saute pan. Season the beef on both sides and sear it until crispy. Turn it over and add the mushrooms. Moving the mushrooms around with a wooden spoon, allow them to cook with the beef for 2 minutes. Remove the beef, add the shallots, cook for 1 minute. Add the Madeira -- CAREFUL, it will flame. When the flame dies down, add the garlic and stock. Add the meat back to the pan and reduce for 3 minutes. Finish by adding the tomatoes, butter, and adjusting the seasonings. This recipe yields 2 entree servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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