Fillet Tournedos with Red Wine Mushroom Sauce

Try this fabulous method to make serving steak to a crowd of people much easier. Pre-roast the fillet briefly and wrap up in heavy foil. Do all this the day before and refrigerate the meat.

YOU WILL NEED

Red Wine Mushroom Sauce

  • 1.5 kg trimmed fillet steak
  • 2 T (30 ml) Ina Paarman's Garlic Pepper Seasoning
  • 3 T (45 ml) Ina Paarman's Italian Cheese Sprinkle
  • 4 T (60 ml) olive oil
  • ½ bottle (375 ml) red wine e.g. merlot
  • 1 cup (250 ml) hot water
  • 2 x 25 g Ina Paarman’s Liquid Beef Stock
  • 1 T (15 ml) butter
  • 2 T (30 ml) olive oil
  • 1 medium onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 800 g mixed mushrooms (mixture of button and portebellini), cut into wedges
  • ½ t (2,5 ml) Ina Paarman's Garlic Pepper Seasoning
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 T (15 ml) Ina Paarman's Tomato Pesto
  • a little sugar
Method

Mix the two Seasonings together and rub really well into the meat and then drizzle the oil all over – pat the oil in and give the meat a second coating of seasoning.

Leave the seasoned and oiled meat at room temperature for 30 minutes to one hour before cooking.

Adjust the oven shelf to the middle position and pre-heat oven to 220°C.

Place the meat on a trivet or rack that fits on, or over a pan. Pour 2 cups (500 ml) of water into the pan. Put the pan, with meat on the rack, in the oven. Cook for exactly 15 minutes, no longer.

Remove meat from the oven and immediately wrap it in heavy duty foil. Leave to cool. Refrigerate overnight. Remove from fridge before cutting into portions.

How to plate the main course

Slice the fillet into 2 – 2½ cm thick slices and brush cut sides with olive oil.

Preheat a large cast iron griddle pan and briefly sear one side of the steaks – press down hard to emphasise grill marks. Don’t overcook! Serve steak seared side up on a bed of piping hot Caramelised Onions with Balsamic Vinegar and top with piping hot Red Wine and Mushroom Sauce.

Garnish with a sprig of thyme. Serve with roast potatoes and green vegetables.

Assembly

Pour the wine into a large frying pan. Boil fast over high heat until reduced by ± one third. Dissolve Liquid Beef Stock in half cup of water, add to reduced wine and just bring to the boil. Pour into a measuring jug and reserve. Don’t wash the pan.

In the same pan melt the butter, add the olive oil and sauté the onion pre-seasoned with Green Onion Seasoning until golden. Add the mushrooms and stir-fry over high heat. Stir in Garlic Pepper Seasoning, White Sauce Powder, Tomato Pesto and sugar to taste.

Add reserved red wine reduction. Boil for ± 3 minutes until it coats the back of a spoon. Chill if making the day before. Reheat to boiling point before serving.

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