Friday, January 15, 2010

Tournedos of Beef with Red Wine and Mushroom Sauce

This is a delicious recipe by Bobby Flay...beef filets on toasted ciabatta bread croutons with a to-die-for red wine and mushroom sauce. I had made this recipe a while ago but it is one that is definitely worth making again and again.  This is also a great recipe if you don't have a grill.  The recipe calls for making the filets in a cast iron skillet but could easily be made on a grill ourdoors also.  Don't skip the sauce - it's amazing!

On the side, I served broccoli spears sauteed in white wine and garlic with lemon zest inspired by a Mario Batali recipe.It was such a delicious meal, and most definitely company-worthy. 

Tournedos of Beef with Red Wine and Mushroom Sauce

Recipe Adapted from Bobby Flay
Printable Recipe

4 servings

For the croutons, you will need:
4 slices, country-style bread*
Olive oil
Salt and pepper

Preheat oven to 400 degrees F. Cut a round crouton from the center of each piece of bread big enough to fit the beef fillets. 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.

For the beef fillets and wine sauce, you will need:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks (I bought a small beef tenderloin and cut my own)
Salt and coarsely ground black pepper

1 pound Shiitake mushrooms, cleaned and quartered*
4 green onions with some of the light green part, finely diced
4 cloves of garlic, minced
1 cup red wine (I used an Italian Valpolicella)
1 cup beef broth (homemade is best if you have it)*
1/2 cup mushroom-soaking, liquid, optional*
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat the olive oil and butter in a large skillet over high heat. I like to use my large, seasoned cast iron skillet for this. Season the beef fillets with salt and press some coarsely-ground black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, about 3-4 minutes, depending on the thickness of your fillets. Turn the fillets over and continue cooking for 3-5 minutes for medium-rare. Again, let the thickness of the fillet be your guide. Remove the steaks to a plate and tent loosely with foil. Remove all but 3 tablespoons of the fat in the pan and return the pan to the heat. Add the mushrooms. If using rehydrated mushrooms just cook until heated. If using fresh mushrooms, cook until golden brown and their liquid has evaporated. Add the green onion and garlic and cook until softened. 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.

* My Notes:

I used rehydrated Shitake mushrooms and saved 1/2 cup of the strained soaking liquid for the sauce.

I partially reduced the red wine, beef stock and mushroom-soaking liquid before I started the steaks in order cut down on time at the end.

The original recipe called for shallots, which I did not have, so I substituted green onion and garlic. The taste was wonderful!

Broccoli Sauteed in White Wine and Garlic

Recipe adapted from Molto Italiano, Mario Batali
Printable Recipe

Serves 4

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1-1/2 pounds broccoli, cut into spears
1/2 cup dry white wine (I used Chardonnay because that's what was open)
1 teaspoon hot red pepper flakes
Grated zest of 1/2 lemon

In a sauté pan large enough to fit the broccoli spears, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing to coat with olive oil and garlic. Turn frequently and gradually add the wine to keep the garlic and broccoli from browning and cook until tender, about 8 to 10 minutes. Add the red pepper flakes and zest, and tossing well. Serve immediately.


  1. Your dinner looks delicious - I love fillets. Rachel Ray has a great Manhatten sauce with vermouth that is great on them also!
    Love the water tower photo - your PS techniques are getting better and better!! I really like the pencil drawing look...

  2. I love your pictures. I have never been able to cook steak well but I will try this. Thanks, Doylene

  3. I like so much tournedos, as you, I was a little bit fed up with salad and yesterday I prepared tournedos with a pepper sauce, too bad that I have not your recipe, I surely have tried it
    Your photo of the antique tower is so gorgeous !

  4. I am not a steak lover, but that looks good! I will use the broccoli recipe, though. Thanks for sharing.

  5. Oh my goodness....this is wonderful! I love to use beef tenderloin, especially for company -- it is so delicious and so reliable! Love this recipe -- the sauce looks excellent. Proof that a fabulous at-home meal need not take hours!

    Of course now I am feeling silly because I posted about scrambled eggs. :-P

    This one goes on my list....

  6. My hubs would love this...making a note to give it a try.

  7. Just a gorgeous meal! I love Mario Batali recipes, always so good and his brand of kitchen tools is very nice too!

  8. What a great recipe for tenderloin. Thanks for sharing it with us. Have a wonderful Foodie Friday.

  9. Both recipes look awesome! WOW, you cheat on a diet differently than I do, I go for cookies or cake, but that beef looks totally amazing!

    Love the flashback, cool effects!

  10. Looks like a celebration!So delicious looking Susan and I like the Photo technique too~

  11. Oh my, what a marvelous meal! The croutons are perfect to hold all the delicious sauce and juices. This is a special occasion meal for sure. Lovely, Susan.

  12. It looks delicious, Susan..if you are going to eat beef, might as well have the best..

  13. Susan, what an interesting and lovely photoshopped version of the antique water tower. I remember when you posted the original color picture and enjoyed seeing it again.

    I love any bread with gravies, meat juices, sauces, etc. that have soaked in. Your fillets look delicious and perfectly cooked.

  14. What a meal!!!! I would enjoy every aspect of it, but the croutons with all the lovely meat sauces will make me weak in the knees. Lovely photos for Flashback Friday!!!

  15. What a delicious looking meal! And I love the picture, it's beautiful.

  16. How very beautiful (and a work of art) you can make a meal look with your photography! This looks like a wonderful way to serve beef and I hope to try it one day.

    I didn't remember the water tower until I saw the red version :) Great photoshop artwork!

  17. I love what you did with this photo! It looks very evocative.

    Tournedos. Oh, man, you HAD to show me those...

  18. oh wow this looks like the perfect meal, thanks for your comment on my bread yours turned out wonderfully as well LOL Rebecca

  19. Susan, this looks and sounds heavenly. I always look forward to your FF posts--they are exquisite.

  20. OMG, Susan, that meal is a winner for sure! Wonderful photos as always! Nice flashback too.

  21. c'est magnifique !!
    Pierre the french foodie in Paris !

  22. Your dinner looks incredible. Way better than any restaurant even 4 star would offer! Love the flashback. Gorgeous photo...I remember well the originals. You had such a beautiful day for it. Thanks for joining me in the Flashback!

  23. Hi!

    I just came across your blog, and love your photos. I am new to food photography and am trying to learn as fast as I can. It definatly requires an eye to be able to show the food just as yummy as it tastes.

  24. The presentation is gorgeous! The sauce sounds wonderful!

  25. Remarkable! Both the dinner and the water tower transformation.

  26. Both dishes look great and I agree, very company worthy! Thanks for joining the Cook-Along Susan:@)

  27. Yes mam'a, this beautiful dinner would make guests feel like a million dollars. This is beautiful and sounds so delicious.
    xo bj

  28. Hi Susan!

    WOW! This is my first visit to your blog and I am blown away. Your culinary photography is fantastic. I only have one question...what time is dinner?

    I'm having an ice cream social on Sunday. I hope to see you there.

    Have a great weekend! La

  29. Fantastic recipes, Susan, looks delicious.


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