Tournedos with Creamy Brown Sauce
Preparation and cooking time: 20 minutes
This is based on a main course from years ago, at one of my favorite restaurants in Minneapolis. They didn't give me the recipe.... The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare. Serve on a bed of mashed potatoes.
Ingredients:
- 4 slices beef tenderloin, each 1 inch thick (2.5 cm), 340gr, 12oz
- 1 tbs olive oil, 13.5gr, .48oz
- 2 shallots, 45gr, 1.6oz
- 2 cloves garlic, 6gr, .2oz
- 1 tsp dried thyme
- 1/2 cup red wine, 120gr, 4.2oz
- 1/2 cup beef stock, 112.5gr, 4oz
- 1 tbs ketchup, 15gr, .53oz
- 1 tbs Dijon mustard, 15gr, .53oz
- 1 tbs cornstarch, 8gr, .28oz
- 1/4 cup milk or cream, 60gr, 2.1oz 2% milk
Instructions:
- Finely chop shallots and garlic.
- Heat oil in a nonstick skillet over medium-high heat. Sauté beef 1 1/2 - 2 minutes per side and remove. Do not cover or they will be too done.
- Add shallots, garlic and thyme and sauté 1 - 2 minutes.
- Reduce heat to medium and add red wine, scraping up any browned bits on the bottom of the pan.
- Simmer until reduced by half.
- Add beef stock and simmer until reduced by half.
- Add ketchup and mustard and mix well.
- Dissolve cornstarch in milk or cream and add to sauce, stirring until thick.
- Return beef to pan, cover, and heat through.
- To serve put 2 steaks on each plate and spoon a little sauce over top. Put the rest of the sauce in a sauce boat and serve on the side.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1191 / 595 Total Carbohydrates: 27 / 13.5 Dietary Fiber: 1 / .5 Total Fat: 78 / 39 Saturated Fat: 28 / 14 Cholesterol: 229 / 114.5 Protein: 73 / 36.5 Calcium: 203 / 101.5 Sodium: 910 / 455 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
