Preparation:
* center cuts of fillet mignon, trimmed of fat and gristle and cut 1-1/2 to 2-inches thick)
Place the tournedos side by side in a shallow pan and sprinkle them with salt and pepper. Mix 2 tablespoons olive oil with the lemon, garlic, and onion. Rub the mixture into the tournedos. Set them aside on a plate to marinate at room temperature for 1 hour.
Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Remove the tournedos from the marinade and reserve it. With a paper towel, wipe or blot the tournedos and add them to the pan.
Cook them to the preferred degree of doneness (about 8 minutes for rare, 10 to 12 minutes for medium). Remove them to a lightly heated platter and keep them warm.
Add the marinade, mushrooms, and onions to the skillet and stir-fry until the onions and mushrooms are lightly browned. Add the red wine. Raise the heat to high to burn off the alcohol quickly.
Cook until the sauce reduces to a slightly creamy consistency, then spoon it over the reserved tournedos.
Source: Monday Night at Narsai's |
