Beef Tornados

Contributed By: Kay Davis

Ingredients:

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

Method:

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 on some of the sauce.


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