Tournedos Of Beef Forestiere
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Red Wine2 tbsps
Vegetable Oil2 sprigs
Thyme1 small
Onion (finely chopped)2 cloves
Garlic (minced)1 tsp
Salt1 tsp
Pepper2.5 cups
Mushroom (wild)1
Bay Leaf1.5 cups
Beef Stock1 tbsp
ButterDirections:
1
Combine wine, oil, thyme, onion and garlic
2
Marinate steaks 30 minutes in baking dish
3
May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking
4
Place steak in roasting pan, add onions and season to taste
5
Roast in a preheated 425 degree oven for 20 minutes
6
Reduce somewhat for an additional 10 to 15 minutes
7
Remove steaks and onions from pan and tent with foil
8
Save pan and meat juices
9
For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown
10
Remove from pan
11
Drain all but 2 tablespoons fat
12
Use fat to cook mushrooms 3 to 5 minutes, stirring gently
13
Add to bacon
14
Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons
15
Set roasting pan over medium-high burner
16
Pour in beef stock; mix with cooking scraps
17
Bring to boil and simmer 3 minutes to begin to thicken
18
Stir in wine glaze, butter, bacon, mushrooms, salt and pepper
19
Heat and remove bay leaf and thyme sprigs
20
Slice filets on the bias, sauce and garnish with onions
21
Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes)