Tournedos De La Foret Filet Mignons With Morels Recipes

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TOURNEDOS DE LA FORET (FILET MIGNONS WITH MORELS)



Tournedos de la Foret (Filet Mignons With Morels) image

Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 filet mignons, each about 1 1/2 inches thick, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
3/4 cup dried morels, about 1 ounce
1 tablespoon corn, peanut or vegetable oil
4 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup dry red wine
1/4 cup rich beef broth
2 tablespoons Cognac, optional
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle fillets with salt and pepper and set aside.
  • Put dried morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
  • Heat heavy skillet and add oil. When quite hot add fillets. Cook about 3 minutes on one side until browned. Turn and continue cooking about 7 minutes on second side.
  • Transfer fillets to a warm serving dish.
  • Pour off all fat from skillet. Add 2 tablespoons of butter, shallots and drained morels. Cook briefly, stirring, and add wine. Cook down about 1 minute over high heat and add beef broth. Cook down briefly and add Cognac. Heat sauce and swirl in remaining butter. Pour sauce over beef and garnish with chopped parsley.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 47 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 20 grams, Sodium 567 milligrams, Sugar 1 gram, TransFat 0 grams

TOURNEDOS OF BEEF FORESTIERE



Tournedos of Beef Forestiere image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 18

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon thyme, chopped
1 small onion, finely chopped
2 cloves garlic, minced
6 filet mignon
12 pearl onions, blanched
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces sliced bacon lardons
2 1/2 cups wild mushrooms
1/2 cup red wine
2 sprigs thyme
1 bay leaf
1 1/2 cups beef stock
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
  • For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
  • Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN



Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
  • Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
  • Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

TOURNEDOS CON SALSA CHIPOTLE (FILET MIGNON IN CHIPOTLE SAUCE)



Tournedos Con Salsa Chipotle (Filet Mignon in Chipotle Sauce) image

This recipe is a take off on Tournedos Bearnaise. Although I have included a chipotle salsa, any other chipotle sauce may be substituted. You can use chipotles in adobo sauce or dried chipotles. As in any recipe calling for any type of chile, feel free to substitute. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.

Provided by Chef Sean 2

Categories     Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, finely chopped
2 garlic cloves
2 tablespoons oil (any type)
6 dried chipotle chiles, soaked in water until soft, finely chopped
1 large tomatoes, peeled, seeds removed, finely chopped
1/2 tablespoon dried oregano (mexican preferred)
1/2 teaspoon sugar
salt and pepper
4 filet mignon
4 slices French bread, fried in butter, until golden brown

Steps:

  • Saute the onion and garlic in the oil until soft, then add all of the other ingredients and cook over low heat until done, approximately one half hour.
  • Remove from heat and puree in a blender or food processor until smooth. Return to the pan and keep warm until ready for serving.
  • Grill or saute the Filet Mignons to taste, usually rare or medium-rare. Place each Filet on a slice of the french bread, and spread the sauce over each. Serve warm.

Nutrition Facts : Calories 263.1, Fat 8.9, SaturatedFat 1.5, Sodium 393.9, Carbohydrate 39.6, Fiber 3.3, Sugar 3.4, Protein 6.5

TOURNEDOS ROSSINI



Tournedos Rossini image

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

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