Ingredients Jump to Instructions ↓

  1. 6 6 oz tournedos of beef* -or-

  2. 6 7 oz rib eye steaks -- (7 to 8) salt and pepper to taste

  3. 4 tablespoon olive oil

  4. 1 lemon -- juice of

  5. 3 cloves garlic -- crushed

  6. 1 large onion -- thinly sliced

  7. 1/2 pound mushrooms -- sliced

  8. 1/2 cup red wine

Instructions Jump to Ingredients ↑

  1. : * center cuts of fillet mignon, trimmed of fat and gristle and cut 1-1/2 to 2-inches thick) 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.


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