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Categories:
eggplant slices flour butter shallots butter beef broth white wine Burgundy wine mushroom caps beef tenderloin ham slices
Viewed: 74 - Published at: 8 years agoIngredients
- 4 eggplant slices, peeled (1/4" thick)
- All purpose flour
- 4 tbsp. butter
- 1/4 c. minced shallots
- 2 tbsp. butter
- 1/2 c. beef broth
- 2 tbsp. white wine
- 2 tbsp. burgundy wine
- 8 mushroom caps
- 4 (4 ounce.) beef tenderloin filets
- 4 ounce. prosciutto ham slices
Method
- Dip eggplant slices lightly in flour.
- In 10" skillet cook eggplant in 4 Tbsp.
- butter, till both sides are browned, about 5 min.
- Remove and keep hot.
- In same skillet cook shallots in 2 Tbsp.
- butter for 1 to 2 min.
- Stir in beef broth and wine.
- Add in mushroom caps.
- Cover and cook 4 min more.
- Salt and pepper pcs of tenderloin, dip in flour.
- Pan fry in warm fat to desired doneness, about 2 to 2 1/2 min per side for rare.
- For each serving layer eggplant slices, prosciutto and beef.
- Remove mushrooms from sauce, spoon about 1 Tbsp.
- shallot sauce over Tournedos.
- Top each with 2 mushroom caps.
- Makes 4 servings.
- Serve with asparagus tips with Hollandaise Sauce, baked potato, salad.
