Tournedos de Boeuf a la Diane
A_boleyn asked me for this recipe and I thought I would post it here in case anyone else is interested. It came from our favorite restaurant in Reno - Le Moulin.
2 ea. beef tournedos
2T clarified unsalted butter
2 T finely chopped mushrooms (shitake works the best)
½ T. finely chopped shallots ¼ T finely chopped garlic
1 oz brandy or cognac
1 oz red wine
1T demi-glace
1 ½ T cream
2 drops Worcestershire sauce
1 ½ T Dijon mustard
¼ T finely chopped parsley
Salt and pepper to taste
Prep
Sauté tournedos in butter until desired doneness is almost reached. Do not let butter burn.
Remove meat from pan and cover to keep warm.
Discard 1 T. butter from pan.
Add mushrooms and shallots and flambé with brandy.
Add garlic and sauté briefly.
Deglaze pan with red wine.
Add remaining ingredients in order listed above.
Allow sauce to bubble, then returned meat and bring up to temperature.
Plate meat and dress with sauce and additional parsley if desired
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