Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Sauce Madeira:

Directions

In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.

In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.

Preheat oven to 450 degrees F.

Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.

Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.

Glaze the tops of the pastry with egg wash.

Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.

Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.

Sauce Madeira:

In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.

Yield: Makes about 1 cup

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Beef Bourguignon

Recipe courtesy of Ina Garten

Burgundy Beef Stew

Recipe courtesy of Ree Drummond

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Ground Beef Empanadas (Picadillo)

Recipe courtesy of Marcela Valladolid

Porcini-Rubbed Roast Beef

Recipe courtesy of Jeff Mauro

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Puff Pastry

Recipe courtesy of Jacques Torres

Puff Pastry

Recipe courtesy of Lorraine Pascale

Browse Reviews By Keyword