Beef and Veal: Beef and Veal Dishes: Tournedos

Whip up a storm at your place with these ever popular steaks.

Author: Family Health Network
Date: January 05, 2006

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

17 1/2 oz (4 steaks) thick cut lean fillet steaks (such as sirloin)
4 extra lean bacon strips (such as Jennie-O)
2 tsp freshly ground black pepper
8 large mushrooms without stalks
1 Tbsp water
1 Tbsp canola oil
4 slices wholewheat bread
1 tsp lemon juice
1/2 cup Rich Brown Sauce (see recipe link below)
1 Tbsp chopped parsley

Directions:

Prepare the fillet steaks by trimming all fat and flattening into rounds. Wrap a bacon strip around each fillet and fasten with a toothpick. Season well on both sides with black pepper. Grill under hot grill allowing about 5 minutes per side (or until still pink in the middle). If steaks are preferred well done, grill for a little longer.

Stir-fry whole mushrooms in oil and water until lightly brown.

Toast bread. Using a large pastry cutter, cut toasted bread into round pieces, to fit fillets. Sprinkle toast with lemon juice. Place toast on platter with tornedos on top and garnish each with 2 sautéed mushrooms.

Stir mushroom juice into Rich Brown Sauce. Pour sauce around each steak allowing 1-1/2 tablespoons per serving. Garnish with parsley and serve immediately.

Variations:

Tournedos may be served in many different ways using other garnishes such as grilled tomato, artichoke hearts, baby squash and sauces such as Italian Sauce and White Wine Sauce.

Serving suggestions and garnishes not included in nutritional analysis.

Related Recipes:

Italian Tomato Sauce
Rich Brown Sauce
White Wine Sauce