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Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin (Bobby Flay) Recipe

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin (Bobby Flay) Recipe

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Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin (Bobby Flay)

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Ingredients:

Serving

4 slices, country-style bread
olive oil
salt and pepper
2 tbsp olive oil
1 tbsp unsalted butter
4 beef fillet steaks , about 6 oz
salt and coarsely ground black pepper
1 lb shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tbsp dijon mustard
2 tbsp cold unsalted butter
2 tbsp olive oil
3 large spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tbsp balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated gruyere cheese

Directions:

Croutons:
Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
Tournedos and Sauce:
Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
Onion and Potato Gratin:
Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	863.48 Kcal (3615 kJ)
Calories from fat	530.06 Kcal
		% Daily Value*
Total Fat	58.9g	91%
Cholesterol	140.77mg	47%
Sodium	495.23mg	21%
Potassium	1286.71mg	27%
Total Carbs	49.91g	17%
Sugars	14.38g	58%
Dietary Fiber	9.32g	37%
Protein	26.21g	52%
Vitamin C	13mg	22%
Vitamin A	1.4mg	47%
Iron	3.2mg	18%
Calcium	449.9mg	45%

Amount Per 100 g
Calories	148.93 Kcal (624 kJ)
Calories from fat	91.42 Kcal
		% Daily Value*
Total Fat	10.16g	91%
Cholesterol	24.28mg	47%
Sodium	85.41mg	21%
Potassium	221.92mg	27%
Total Carbs	8.61g	17%
Sugars	2.48g	58%
Dietary Fiber	1.61g	37%
Protein	4.52g	52%
Vitamin C	2.2mg	22%
Vitamin A	0.2mg	47%
Iron	0.6mg	18%
Calcium	77.6mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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