Tournedos aux Champignons

Tournedos aux Champignons

  • Rating:


6 tournedos, seasoned with salt and pepper
1 tbsp olive oil
3 tbsp butter
2 shallots, thinly sliced
1 lb mushrooms, sliced
1 cup red wine
1 cup chicken broth
1 tbsp cornstarch, mixed with 1 tbsp water
2 tbsp Madeira
Salt and pepper
2 tbsp parsley, chopped


Season the tournedos with salt and pepper and sear in a skillet in the olive oil and 1 tbsp of the butter, then place in a shallow roasting pan in a 500F oven for 4 minutes, remove and set aside, keeping warm.

Add 1 tbsp of the remaining butter to the skillet, then saute the shallots until soft.  Add the mushrooms and continue to saute for 2-3 minutes.  Add the wine and boil until reduced by half.  Add the chicken broth and boil for about 4 minutes.  Mix in the cornstarch.  Add the Madeira, salt and pepper, then cook for 3 minutes until thickened.  Stir in the remaining tablespoon of butter and cook for 1 minute.  Remove from the flame and stir in the parsley.  Spoon some sauce over the tournedos and serve.