« Lemon Tart with Raspberry Sorbet | Home | Crossing the Pacific with Malaysia Airlines »

Beef Tournedos Forestier

Author: Executive Chef Wolfgang Maier, M/S Regatta

Ingredients:

4-6 oz. Beef Tenderloin Center cut
2 tbs Olive oil
1 cup Red wine
2 measure Brandy
1 oz Red Currant Jelly
2 oz Chopped shallots
2 oz Quartered Button Mushrooms
2 oz Shiitake Mushrooms
2 Tea cups Demi Glaze (Brown Veal sauce)
4 Toasted bread Croutons
Salt and Pepper to Taste

Recipe Properties:

First cut out bread croutons and Brush with lightly with Garlic butter, Sear tender Loin to your taste Remove Beef and using the same pan, cook shallots and mushrooms, Add brandy at this point and flame pour in Red cooking wine and reduce do the same with veal sauce ( This should be flavored with Juniper berries) season if needed.

Place the Tender loin on a Crouton and spoon on sauce and Serve.

Preparation: 15 minutes

Cooking Time: 10 minutes

4 Servings