Grilled Tournedos Of Beef With Mushrooms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 6-oz tournedos of beef, (center cuts of fillet mignon) denuded of fat and gristle and cut 1-1/2 to 2-inches thick) OR
6: 7-8 oz rib eye steaks,
Salt and pepper to taste,
4 tbsp: Olive oil,
Juice of 1 lemon,
3 Cloves: garlic, crushed
1 large: Onion, thinly sliced
1/2 lbs: Mushrooms, sliced
1/2 cup: Red wine,
Directions:
Place the tournedos side by side in a shallow pan and sprinkle them
with salt and pepper. Mix 2 tablespoons olive oil with the lemon,
garlic, and onion. Rub the mixture into the tournedos. Set them
aside on a plate to marinate at room temperature for 1 hour.
Heat the remaining 2 tablespoons olive oil in a large skillet over
high heat. Remove the tournedos from the marinade and reserve it.
With a paper towel, wipe or blot the tournedos and add them to the
pan. Cook them to the preferred degree of doneness (about 8 minutes
for rare, 10 to 12 minutes for medium). Remove them to a lightly
heated platter and keep them warm.
Add the marinade, mushrooms, and onions to the skillet and stir-fry
until the onions and mushrooms are lightly browned. Add the red wine.
Raise the heat to high to burn off the alcohol quickly. Cook until
the sauce reduces to a slightly creamy consistency, then spoon it
over the reserved tournedos. Source: Monday Night at Narsais.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
with salt and pepper. Mix 2 tablespoons olive oil with the lemon,
garlic, and onion. Rub the mixture into the tournedos. Set them
aside on a plate to marinate at room temperature for 1 hour.
Heat the remaining 2 tablespoons olive oil in a large skillet over
high heat. Remove the tournedos from the marinade and reserve it.
With a paper towel, wipe or blot the tournedos and add them to the
pan. Cook them to the preferred degree of doneness (about 8 minutes
for rare, 10 to 12 minutes for medium). Remove them to a lightly
heated platter and keep them warm.
Add the marinade, mushrooms, and onions to the skillet and stir-fry
until the onions and mushrooms are lightly browned. Add the red wine.
Raise the heat to high to burn off the alcohol quickly. Cook until
the sauce reduces to a slightly creamy consistency, then spoon it
over the reserved tournedos. Source: Monday Night at Narsais.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp