Chateaubriand For 2 In 30: Tournedos With Mushroom Caps And Red Wine Sauce And Steamed Broccoli Spears
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
62
Sweetness
54
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Extra-Virgin Olive Oil1
Salt1 tbsp
All-Purpose Flour1 cup
Red Wine (dry)1 cup
Beef StockDirections:
1
Boil broccoli in 1-inch of water, covered, 3 minutes
2
Remove from heat
3
Drain, but leave covered in pan for another 5 minutes
4
Broccoli will continue to cook, but not lose all of its color
5
In a small skillet, heat butter and oil over medium high heat
6
Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan
7
Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well
8
Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute
9
Add butter and flour to the pan and whisk in wine
10
Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock
11
Thicken sauce another half minute, then remove from heat
12
To serve, top each steak with a mushroom cap and pour a little sauce down over the top
13
Serve with the broccoli florets alongside