In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.
In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain.
Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine.
In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl.
Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs.
Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve.
Recipe Courtesy of Culinary Institute of America