TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN Recipe

Ingredients

Croutons:
4 slices country style breaD
olive oil
Salt and pepper
Tournedos and Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks about 6 ounces
salt and coarsely ground black pepper
1 lb. shitake mushrooms cleaned and quartered
2 shallots finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
Onion and Potato Gratin:
2 tablespoons olive oil
3 large Spanish onions peeled and sliced thinly
2 cloves garlic finely chopped
Salt and freshly ground black pepper
3 large potatoes peeled and thinly sliced
3 tablespoons balsamic vinegar
1-1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Preparation

Step 1

Croutons:

Place bread on work surface and using a 3” cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper to taste. Place croutons on baking sheet and bake for 5-7 minutes or until lightly golden brown.

Tournedos and Sauce:

Heat olive oil and butter in large skillet over high heat. Season fillets with salt and press the coarsely cracked black pepper onto one side of each fillet. Place fillets pepper-side down into skillet and sear until golden brown, turn fillets over and continue cooking for 4-5 minutes for medium rare doneness. Remove steaks to a plate. Remove all but 3 tablespoons of fat in the pan and return to high heat. Add mushrooms and cook until golden brown and their liquid has evaporated. Add shallots and cook until soft. Add red wine and reduce by half. Add broth and cook until reduced by half. Whisk in mustard and butter and cook for 30 seconds. Season with salt and pepper to taste. Place each fillet on top of a crouton and spoon some of the sauce over.

Onion and Potato Gratin:

Heat oil in large pan over medium heat. Add onions and cook slowly until caramelized. Add garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees. Butter a 9” baking pan and place a layer of potatoes on bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over top of the potatoes. Bake 50-60 minutes or until the potatoes are soft and the cream has been absorbed.