Culinary Insitute of New Orleans

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

For Sauce:
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.

For Tournedos:
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.