6 6 oz tournedos of beef* -or-
6 7 oz rib eye steaks -- (7 to 8)
salt and pepper to taste
4 tablespoon olive oil
1 lemon -- juice of
3 cloves garlic -- crushed
1 large onion -- thinly sliced
1/2 pound mushrooms -- sliced
1/2 cup red wine
Instructions:
* 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.
