Tournedos w/ Mushroom Caps and Red Wine Sauce, Steamed Broccoli Spears
2 clusters of broccoli tops (available in produce section), cut into spears or, 1 pound of broccolini, trimmed
1/2 tablespoon butter
1 tablespoon extra-virgin olive oil
2 large stuffing mushroom caps, wiped with damp towel, stem removed
2 (1-inch) fillet of beef steaks
Salt and pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock
Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color.
In a small skillet, heat 1/2 Tbsp. butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan.
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. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute.
Add 1 Tbsp. butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.
To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside.
Pairs Well With
Chateaubriand for 2 in 30 minutes