Tournedos Of Beef
By: Anonymous
Published: Saturday, January 2, 2010 - 3:37am

Ingredients




4 eggplant slices, peeled (¼" thick)
All purpose flour
4 tablespoons butter
1/4 cup chopped shallots
2 tablespoons butter
1/2 cup beef broth
2 tablespoons white wine
2 tablespoons burgundy wine
8 mushroom caps
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.