- 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.
Morels And Torteloni
Tournedos With Bearnaise Sauce
Whole Stuffed Morels
Raw Tomato Sauce
Veal Raviolis With A Morel Cream Sauce And Shaved Parmigiano Reggiano Cheese
Gingered Beef With Fried Noodles
Pan Crispy Striped Bass With Brown Butter, Lump Crab Meat And Wild Mushroom and Watercress Salad
Beef and Wild Mushroom Pate with a Cognac Mustard Sauce
Warm Greens With Emeril's Herb Vinaigrette
Pan Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout