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

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CHATEAUBRIAND FOR 2 IN 30: TOURNEDOS WITH MUSHROOM CAPS AND RED WINE SAUCE AND STEAMED BROCCOLI SPEARS



Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

2 clusters of broccoli tops (available in produce section), cut into spears or, 1 pound of broccolini, trimmed
1/2 tablespoon butter
1 tablespoon extra-virgin olive oil
2 large stuffing mushroom caps, wiped with damp towel, stem removed
2 (1-inch) fillet of beef steaks
Salt and pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock

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.

TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON



Tournedos With Mushroom Wine Sauce Dijon image

Make and share this Tournedos With Mushroom Wine Sauce Dijon recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup shallot, chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup small mushroom, halved (about 4 ounces)
1/4 cup Grey Poupon Dijon Mustard, divided
2 tablespoons steak sauce, A1
2 tablespoons Burgundy wine
1 tablespoon parsley, chopped
4 slices bacon
16 ounces beef tenderloin steaks, about 1-inch thick (tournedos)
1/4 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 516.4, Fat 43.4, SaturatedFat 17.9, Cholesterol 111.2, Sodium 461.6, Carbohydrate 5.4, Fiber 1.4, Sugar 1.3, Protein 24.6

BEEF IN RED WINE MUSHROOM SAUCE



Beef in Red Wine Mushroom Sauce image

Make and share this Beef in Red Wine Mushroom Sauce recipe from Food.com.

Provided by blonder

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 1/4 lbs sirloin, sliced into thin strips
3 tablespoons butter
3 tablespoons safflower oil
4 ounces sliced mushrooms
3 tablespoons finely diced carrots
3 tablespoons finely diced celery
1/4 cup flour
1/2 cup red wine
2 cups beef broth
3 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
  • Sprinkle with flour, reduce the heat and cook for 5 minutes.
  • Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
  • Serve over noodles.

Nutrition Facts : Calories 392.1, Fat 19.9, SaturatedFat 6.8, Cholesterol 117.3, Sodium 515.2, Carbohydrate 8.1, Fiber 1, Sugar 1.8, Protein 40.3

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