Tournedos Chasseur

A perfect dinner dish, Tournedos Chasseur (toor-neh-dohs shah-sur) may be served with boiled new potatoes and sauteed courgettes . A claret, such as Chateau Montrose, would be an excellent accompaniment.

6 tournedos, approximately

1-inch thick

1 teaspoon salt

½ teaspoon black pepper

2 oz. butter

2 oz. butter

2 large shallots, finely chopped

4 thin ham slices, cut into strips

8 fl. oz. dry white wine

4 oz. mushrooms, wiped clean and sliced

4 fl. oz. double cream

6 parsley sprigs

Rub the steaks all over with the salt and pepper and set them aside.

To make the sauce, in a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the shallots and ham. Fry them, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown.

Pour in the wine and bring the mixture to the boil, stirring occasionally. Boil for 10 to 12 minutes or until the liquid has reduced by about one-third.

Meanwhile, cook the steaks. In a heavy-based frying-pan large enough to hold all the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and fry them for a further 2 minutes on each side. Double the times for well-done steaks.

Add the mushrooms and cream to the wine mixture and reduce the heat to low. Cook the sauce, stirring frequently, for 2 to 3 minutes or until it is hot but not boiling. Remove the pan from the heat.

Remove the frying-pan from the heat and transfer the steaks to a large, warmed serving dish. Pour a little of the sauce over the steaks and pour the remainder into a warmed sauceboat. Garnish the meat with parsley sprigs and serve.

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