Tournedos Aux Champignons
Posted By: Staff
6 Tenderloins 1/3 Pound of mushrooms Butter or olive oil 1/2 to 3/4 Cup of Madeira wine Salt and pepper 1/2 Teaspoon mustard
The tenderloins are cut each 2 inches thick from a beef fillet. Sauté the sliced mushrooms in half butter and half olive oil, add salt and pepper and the wine after they have cooked 4 to 5 minutes. Simmer 3 or 4 minutes more. Salt and pepper the meat and pan-fry in oil and butter about 4 minutes on each side. It should be rare. Serve with mushroom sauce, adding the mustard. Mushrooms must be cleaned and well dried before making into last-minute meat sauces.