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.
Recipe Adapted from Bobby Flay
Tournedos of Beef with Red Wine and Mushroom Sauce
For the croutons, you will need:
4 slices, country-style bread*
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
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.