Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 6-oz tournedos of beef;
-(center cuts of fillet
-mignon) denuded of fat
-and gristle and cut 1-1/2
-to 2-inches thick) OR
6 7-8 oz rib eye steaks
Salt and pepper to taste
4 tb Olive oil
Juice of 1 lemon
3 Cloves garlic; crushed
1 lg Onion; thinly sliced
1/2 lb Mushrooms; sliced
1/2 c Red wine

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.

Shared and MM by Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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