| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce12 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Oil for cooking |
| 4 |
|
Beef tournedos -; (4 oz ea) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
lb |
Morel mushrooms; cut into rings |
| 1 |
tb |
Minced shallots |
| 2 |
oz |
Madeira |
| 1 |
ts |
Minced garlic |
| 1 |
c |
Beef stock |
| 2 |
tb |
Finely-chopped tomatoes |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
Heat the oil in a medium saute pan. Season the beef on both sides and sear
it until crispy. Turn it over and add the mushrooms. Moving the mushrooms
around with a wooden spoon, allow them to cook with the beef for 2 minutes.
Remove the beef, add the shallots, cook for 1 minute. Add the Madeira --
CAREFUL, it will flame. When the flame dies down, add the garlic and stock.
Add the meat back to the pan and reduce for 3 minutes. Finish by adding the
tomatoes, butter, and adjusting the seasonings. This recipe yields 2 entree
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-08-1997
Recipe by: Emeril Lagasse
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