Tournedos Brennan
Elevate your steak night with Tournedos Brennan, a luxurious dish that combines tender beef medallions with a rich, velvety mushroom and red wine sauce. Perfectly seared filet mignon is paired with sautéed cremini mushrooms, fragrant shallots, and garlic, all simmered in a luscious blend of dry red wine, beef stock, and heavy cream. A touch of fresh thyme adds a herbaceous finish, while the optional parsley garnish enhances the presentation. Ready in under an hour, this elegant recipe is ideal for special occasions or an indulgent weeknight meal. Serve alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality experience at home. Keywords: Tournedos Brennan recipe, beef tenderloin medallions, red wine mushroom sauce, elegant steak dinner, filet mignon recipes.
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Recipe Information
Ingredients
- 4 pieces Beef tenderloin, cut into 4 medallions (each about 6 oz, 1.5 inches thick)
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 teaspoons Garlic, minced
- 8 ounces Cremini or button mushrooms, thinly sliced
- 1 cup Dry red wine
- 1 cup Beef stock
- 1 third cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
1. Remove the beef tenderloin medallions from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
2. Season both sides of each medallion with salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the beef medallions.
4. Sear the medallions for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the medallions from the skillet and tent them with aluminum foil to rest.
5. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the shallots and garlic, sautéing until fragrant, about 1-2 minutes.
6. Add the sliced mushrooms and cook until tender and browned, about 5-7 minutes. Stir occasionally to prevent sticking.
7. Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits. Reduce the wine by half, about 4-5 minutes.
8. Stir in the beef stock and thyme leaves. Allow the sauce to simmer and reduce for 5-7 minutes, or until slightly thickened.
9. Lower the heat and stir in the heavy cream. Cook for another 1-2 minutes until the sauce is silky. Taste and adjust seasoning with salt and pepper if necessary.
10. Transfer the beef medallions back to the skillet, spooning the sauce over each piece to reheat gently for 1-2 minutes.
11. Plate the medallions with a generous portion of the mushroom sauce on top. Garnish with chopped parsley if desired.
12. Serve immediately with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
18874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1464.1 g | 263% | |
| Saturated Fat | 676.8 g | 475% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 4436 mg | 207% | |
| Sodium | 25689 mg | 157% | |
| Total Carbohydrate | 141.9 g | 7% | |
| Dietary Fiber | 24.2 g | 12% | |
| Total Sugars | 47.8 g | ||
| Protein | 820.9 g | 230% | |
| Vitamin D | 113.4 mcg | 2% | |
| Calcium | 844 mg | 9% | |
| Iron | 103.4 mg | 81% | |
| Potassium | 18370 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
