RECIPE: REC: Tournedos Charlemagne

RECIPE:
M

michelleinil

Well-known member
I made this last night for my husband's birthday and it was delicious!

2 T. butter

4 large shallots, minced

3/4 lb. fresh mushrooms, minced

salt and pepper to taste

1 t. tomato paste

1 T. oil

4 tournedos, cut 1 1/4 inch thick

1 c. Bearnaise sauce

4 servings

Melt butter in skillet. Add shallots and mushrooms and saute over high heat until most of the moisture has evaporated. Season with salt and pepper. Remove from heat and stir in tomato paste. Set aside. Heat oil in a large skillet. Add tournedos to pan and cook over high heat for 3 minutes per side for rare. Place tournedos on a heated serving platter. Divide mushroom mixture and place on top of each tournedo. Cover each with Bearnaise sauce.

Colorado Cache Cookbook - The Junior League of Denver

I made this with oven fried potatoes with a sour cream sauce, asparagus, and a greek salad. It was so so good!

 
Lucky husband! Looks wonderful, thanks for posting. That must be a good cookbook, I've seen other

recipes from it.

 
i like the idea of the sour cream sauce for the potatoes. was it just sour cream? otherwise...

would you please post the recipe?
thanks.

 
Tournedos Charlemagne

I just added onion salt and chives to some sour cream. It was really good. I think I added a little salt too.

 
Ang and Michelle, I just bought this cookbook, used from Amazon >

What are some of your tried and trues for the book?
I bought it a few months ago, put it away and forgot about it. I'm so glad it was mentioned.

 
REC: Brussel Sprouts Dijon, page 192

This is one of them. We make these alot for holidays.

BRUSSEL SPROUTS DIJON

3 10-ounce packages frozen brussel sprouts
¼ pound butter
¼ c. dry white wine
3 T. Dijon mustard
¼ t. sage
1 c. heavy cream
slivered almonds, toasted and blanched

Cook brussel sprouts in butter and wine until tender, but still slightly crisp. Stir
in mustard, sage and cream. Cook until thickened, shaking pan occasionally so
that each sprout is well coated. Serve sprinkled with warm toasted almonds.

 
Marinated Grill Flank Steak, p151 - This marinate

I use with beef and pork tenderloin often. I also serve Burgundy Mushrooms with this, which is a recipe out of another Junior Leaque of Denver Cookbook. All this along with refrigerator mashed potatoes and butter, mint carrots, it's delicious!

Mushrooms Burgundy

6 T. butter
1 medium green bell pepper, cut into ¾-inch pieces
1 medium red bell pepper, cut into ¾-inch pieces
1 small red Bermuda onion, cut into ¾-inch pieces
1 pound mushrooms, halved
1/3 c. Burgundy wine
2 t. garlic salt
¼ t. garlic powder

In large skillet, melt butter and sauté peppers over low
heat for 10 minutes, stirring frequently. Add onion and
cook for 5 more minutes. Stir in mushrooms, Burgundy,
garlic salt and garlic powder. Continue cooking for
15-20 minutes. Serve hot.

Wonderful served with grilled or roasted meats.

Crème de Cookbook Colorado

 
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