Tournedos Aux Forest Mushrooms
Serves 4 (6 ounce portions)
1/4 cup Enoki Mushrooms
1/4 cup Oyster Mushrooms
4 Tournedos (6 oz. each)
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. vegetable oil
2 tbsp. butter
2 tbsp. chopped fresh parsley
braised savoy cabbage
1/4 cup butter
1/2 onion, finely chopped
1-1/2 cups red wine
1/2 cup port
1 cup beef stock
Salt and Pepper
In a sauce pan, heat 1 tbsp. of butter over medium heat. Stir in onion and cook,
stirring often for 2 minutes; stir in red wine and port. Boil for 15 minutes or
until reduced to about 1 cup. Add beef stock. Continue to boil for 20-25 minutes
or until reduced to about 1/2 cup. Strain into sauce pan; set over low heat; whisk
in remaining butter, bit by bit. Season to taste. Keep warm.
Season tournedos with salt and pepper. In skillet, heat oil and 1 tbsp. of butter
over medium high heat. Add meat and cook, turning once, for about 8 to 10 minutes
or until meat is well browned but still evenly pink inside. Remove and place on
heated platter. Increase heat to high and add remaining butter and mushrooms to
same pan. Cook, stirring for 2 to 3 minutes or until heated through and browned.
Sprinkle with parsley and add to sauce.
Serve tournedos on bed of braised Savoy cabbage. Ladle sauce around plate.
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