Grilled tournedos of beef with mushrooms

6 Servings

Ingredients

Quantity Ingredient
6 6-oz tournedos of beef; (center cuts of fillet mignon) denuded of fat and gristle and cut 1-1/2 to 2-inches thick) OR
6 7-8 oz rib eye steaks
Salt and pepper to taste
4 tablespoons Olive oil
Juice of 1 lemon
3 Cloves garlic; crushed
1 large Onion; thinly sliced
½ pounds Mushrooms; sliced
½ cup Red wine

Directions

Place the tournedos side by side in a shallow pan and sprinkle them with salt and pepper. Mix 2 tablespoons olive oil with the lemon, garlic, and onion. Rub the mixture into the tournedos. Set them aside on a plate to marinate at room temperature for 1 hour.

Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Remove the tournedos from the marinade and reserve it.

With a paper towel, wipe or blot the tournedos and add them to the pan. Cook them to the preferred degree of doneness (about 8 minutes for rare, 10 to 12 minutes for medium). Remove them to a lightly heated platter and keep them warm.

Add the marinade, mushrooms, and onions to the skillet and stir-fry until the onions and mushrooms are lightly browned. Add the red wine.

Raise the heat to high to burn off the alcohol quickly. Cook until the sauce reduces to a slightly creamy consistency, then spoon it over the reserved tournedos. Source: Monday Night at Narsai's.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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