Recipe courtesy of Rachael Ray
Save Recipe Print
Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Broccoli:
Tournedos:
Sauce:

Directions

Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color.

In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.

To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Whole30 Bacon and Egg Cups

Recipe courtesy of Food Network Kitchen

Whole30 Crispy Chicken Strips

Recipe courtesy of Food Network Kitchen

Whole30 Shrimp and Cauliflower Grits

Recipe courtesy of Food Network Kitchen

30 Minute Shepherd's Pie

Recipe courtesy of Rachael Ray

Whole30 Veggie-Packed Breakfast Frittata

Recipe courtesy of Food Network Kitchen

Whole30 Breakfast Twice-Baked Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword