Tournedos of Beef with Red Wine and Mushroom Sauce

Recipe Adapted from Bobby Flay

4 servings

For the croutons, you will need:

4 slices, country-style bread (I used a ciabatta)

Olive oil

Salt and pepper

Preheat oven to 400 degrees F. Cut a round crouton from the center of each piece of bread big enough to fit the beef fillets. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

For the beef fillets and wine sauce, you will need:

2 tablespoons olive oil

1 tablespoon unsalted butter

4 beef fillet steaks (I bought a small beef tenderloin and cut my own)

Salt and coarsely ground black pepper

1 pound shiitake mushrooms, cleaned and quartered (I used dried and rehydrated them, saving the soaking liquid for the sauce)

4 green onions with some of the light green part, finely diced

4 cloves of garlic, minced

1 cup red wine (I used an Italian Valpolicella)

1 cup beef broth (homemade is best if you have it)*

2 tablespoons Dijon mustard

2 tablespoons cold unsalted butter

Heat the olive oil and butter in a large skillet over high heat. I like to use my large, seasoned cast iron skillet for this. Season the beef fillets with salt and press some coarsely-ground black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, about 3-4 minutes, depending on the thickness of your fillets. Turn the fillets over and continue cooking for 3-5 minutes for medium-rare. Again, let the thickness of the fillet be your guide. Remove the steaks to a plate and tent loosely with foil. Remove all but 3 tablespoons of the fat in the pan and return the pan to the heat. Add the mushrooms. If using rehydrated mushrooms just cook until heated. If using fresh mushrooms, cook until golden brown and their liquid has evaporated. Add the green onion and garlic and cook until softened. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.

My Notes:

I used rehydrated shitake mushrooms and saved 1/2 cup the strained soaking liquid for the sauce. I partially reduced the red wine, beef stock and mushroom-soaking liquid before I started the steaks in order cut down on time at the end.

The original recipe called for shallots which I did not have so I substituted green onion and garlic. The taste was perfection!