Ingredients
- 6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)
- 6 tablespoons unsalted butter
- 2 shallots, minced
- 1 pound mushrooms, finely chopped
- 4 tablespoons heavy cream
- Salt and freshly ground black pepper
- 2 pounds puff pastry
- 1 egg with 1 tablespoon of water, lightly beaten, for egg wash
- Sauce Madeira, recipe follows
- Watercress, for garnish
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.
















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By sarah_aus_11776542
Carlsbad, CA
on August 13, 2009
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perfect for a weekend meal or a family treat. highly recommend
By jmboyle_10944612
Londonderry, NH
on August 18, 2008
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This is a wonderful, wonderful recipe.....totally impressive and I love you can make it ahead of time.
I use the puff pastry scraps to make an "initial" and put it on each persons dish....everyone loves that.
By tbareika_7298946
Joppa, MD
on February 27, 2007
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Love it, love it, love it. This recipe is wonderful. I have made it many times and it always comes out beautifully. It is so easy to make and taste great to boot. You can't get much better than that. The only changes I've made are to purchase the puff pastry, use the food processor to do the mushroom/shallot chopping, just throw them in together, and cremini/baby bella mushrooms. Yummy!!!
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