Frank's Recipes! Seared Beef Tournedos in Mushroom Broth

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Seared Beef Tournedos in Mushroom Broth

MUSHROOM BROTH
1 kg button mushrooms
600 mls light beef or veal stock
Sprig of thyme
1 clove garlic

BARLEY
1 cup barley
600 mls water

PUMPKIN
300 g diced crown pumpkin
Olive oil

MUSHROOMS
800g mixed mushrooms, brown, oyster, shiitaki etc.
1 teaspoon fresh thyme leaves
1 clove garlic, chopped
Fresh ground black pepper
Malden Sea salt

BEEF
6 x 150-200 g beef fillet steaks, trimmed
Freshly ground black pepper
Maldon sea salt
Olive oil for grilling

GARNISH
Golden needle mushrooms that have been quickly tossed in a hot pan with a very
Small amount of olive oil until just wilted
Thyme sprigs
Peeled, diced tomato

THE BROTH
Put the mushrooms in a large saucepan, cover with water, bring to the boil and gently simmer for two hours or until the liquid has reduced by 3/4. Strain, discard the mushrooms and place the liquid into a clean saucepan, adding the remaining ingredients. Now bring to the boil, remove from the heat and set aside.

THE BARLEY
Spread the barley over a baking sheet and lightly brown in a hot oven for about 10 minutes. Remove from the oven and put in a saucepan with the water. Bring to the boil and simmer for until tender.

THE PUMPKIN
Sauté the pumpkin in a little olive oil until browned, and then roast until tender in the oven. Remove and hold warm.

THE MUSHROOMS
Put the mushrooms, thyme and garlic in a roasting dish with a little water season with salt and pepper, cover with foil and bake in a hot oven until tender. Remove from the oven, strain of the liquid and add it to the mushroom broth. Keep the mushrooms warm.

THE BEEF
Season the beef all over then sear in a very hot pan with a little olive oil, then finish cooking to rare in a hot oven. Remove from the oven and rest.

TO SERVE
Bring the mushroom broth to the simmer and season to taste. Place an equal amount of barley in each of 6 pasta bowls. Scatter some pumpkin around the barley and top with some of the mushrooms. Place a tournedos on top of each; ladle some broth evenly around the steak and garnish with the golden needle mushrooms, thyme sprigs and tomato.

Recipe provided by my good friend Chef Graham Hawkes
President of the New Zealand Chefs Association