Tournedos rossini with a morel vino rosso sauce

Ingredients

4 tournedos, filet mignon
sea salt/ fresh cracked pepper
100 ml cabernet sauvignon
125 ml demi- glace
1 shallot, minced
extra virgin olive oil
1 tbsp. Butter
50 gr. Dried morels
1 tsp. Thyme, chopped

Method

• Place morel mushrooms in a bowl of warm water, soak for 30 minutes
  
• Heat a skillet, add oil, season both sides of the tournedos, and place in skillet
  
• Sear each side for approx. 4 minutes
  
• Meanwhile prepare sauce; heat a sauce pan, add oil, add shallots, season, and saute for 1 minute,
  add red wine and reduce for 2 minutes
  
• Add 1 tbsp. Of the liquid from the morels
  
• Add demi- glace, bring to a boil, turn down to med.
  
• Add fresh thyme, morels, and whisk in butter. Correct seasoning if needed.
  
• Place sauce over top of tournedos.
  
• Serve with seasonal veggies and potatoes of choice
  
• A crouton can be place under the tournedos if desired
  
  Serve 4
  
  Recipes created by Executive Chef Frank Abbinante