- 1 tablespoon oil for cooking
- 4 4-ounce beef tournedos
- Salt and black pepper
- 1/4 pound (4 ounces) Morel mushrooms, cut into rings
- 1 tablespoon minced shallots
- 2 ounces Madeira
- 1 teaspoon minced garlic
- 1 cup (8 ounces) beef stock
- 2 tablespoons finely chopped tomatoes
- 3 tablespoon unsalted butter
Heat the oil in a medium saute pan. Season the beef on both sides and sear it until crispy. Turn it over and add the mushrooms. Moving the mushrooms around with a wooden spoon, allow them to cook with the beef for 2 minutes.
Remove the beef, add the shallots, cook for 1 minute. Add the Madeira -- CAREFUL it will flame. When the flame dies down, add the garlic and stock. Add the tournedos back to the pan and reduce for 3 minutes. Finish by adding the tomatoes, butter, and adjusting the seasonings.
Garnish with fresh thyme.
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