Tournedos Of Beef

Ingredients

4 eggplant slices, peeled (ΒΌ" thick)
4 tablespoons butter
1/4 cup chopped shallots
2 tablespoons butter
1/2 cup beef broth
2 tablespoons white wine
2 tablespoons burgundy wine
4 (4 oz.) beef tenderloin filets
4 ounces prosciutto ham slices

Preparation

1
Dip eggplant slices lightly in flour. In 10" skillet cook eggplant in 4 tablespoons butter, until both sides are browned, about 5 minutes. Remove and keep warm. In same skillet cook shallots in 2 tablespoons butter for 1 to 2 minutes. Stir in beef broth and wine. Add mushroom caps. Cover and cook 4 minutes more.
2
Salt and pepper pieces of tenderloin, dip in flour. Pan fry in hot fat to desired doneness, about 2 to 2 1/2 minutes per side for rare. For each serving layer eggplant slices, prosciutto and beef. Remove mushrooms from sauce, spoon about 1 tablespoon shallot sauce over Tournedos. Top each with 2 mushroom caps. Makes 4 servings. Serve with asparagus tips with Hollandaise Sauce, baked potato, salad.

Tools

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Yield:

1.0 servings

Added:

Saturday, January 2, 2010 - 3:37am

Creator:

Anonymous

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