Tournedos "Innkeeper"

Course : French
Serves: 4
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8 medium tournedos -- sauteed in butter
8 slices French bread -- fried in butter
3 tablespoons butter -- sauteing and frying
1/4 cup Madeira wine
1 teaspoon finely chopped small white onions
1/4 cup consomme
1/2 cup sliced mushrooms -- fresh or canned
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Manie Butter -- * see note

Preparation / Directions:

* Note: See the recipe for "Beurre Manie" which is included in this database. To sauté: cook tournedos in heated butter over brisk flame for 4 to 5 minutes each side. Salt and pepper to taste. Arrange slices of fried bread on heated serving dish and keep warm. Remove sautéed tournedos from pan and place one tournedos on each slice of fried bread. To pan in which tournedos have cooked, add Madeira wine and cook, scraping the bottom of the pan until the brown crust is dissolved. Add onions and consommé. Cook over brisk flame for 5 minutes. Add mushrooms, salt, and pepper, and cook for 10 minutes. Add Manie Butter and continue cooking, stirring constantly, for 3 minutes. Cover tournedos with mushroom mixture. Serve hot. Serve with matchstick potatoes. Optional: Budget permitting, garnish each tournedos with slice of truffle. Comments: "Tournedos" is deluxe steak. Like filet mignon, it is cut from the tenderest part of the filet. Tournedos is a round cut, about 2-inches in diameter and 1-inch thick. Needless to say, it is expensive. It may be broiled, or sautéed in butter. It is generally preferred sautéed because broiling makes it a little too dry. It is cooked rare or medium-rare -- never well done. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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