Tournedos Brennan

Elevate your steak night with Tournedos Brennan, a luxurious dish that combines tender beef medallions with a rich, velvety mushroom and red wine sauce. Perfectly seared filet mignon is paired with sautéed cremini mushrooms, fragrant shallots, and garlic, all simmered in a luscious blend of dry red wine, beef stock, and heavy cream. A touch of fresh thyme adds a herbaceous finish, while the optional parsley garnish enhances the presentation. Ready in under an hour, this elegant recipe is ideal for special occasions or an indulgent weeknight meal. Serve alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality experience at home. Keywords: Tournedos Brennan recipe, beef tenderloin medallions, red wine mushroom sauce, elegant steak dinner, filet mignon recipes.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Beef tenderloin, cut into 4 medallions (each about 6 oz, 1.5 inches thick)
• 1 teaspoon Salt
• 1 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 tablespoons Shallots, finely minced
• 2 teaspoons Garlic, minced
• 8 ounces Cremini or button mushrooms, thinly sliced
• 1 cup Dry red wine
• 1 cup Beef stock
• 1 third cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

1. Remove the beef tenderloin medallions from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.

Step 2

2. Season both sides of each medallion with salt and freshly ground black pepper.

Step 3

3. Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the beef medallions.

Step 4

4. Sear the medallions for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the medallions from the skillet and tent them with aluminum foil to rest.

Step 5

5. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the shallots and garlic, sautéing until fragrant, about 1-2 minutes.

Step 6

6. Add the sliced mushrooms and cook until tender and browned, about 5-7 minutes. Stir occasionally to prevent sticking.

Step 7

7. Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits. Reduce the wine by half, about 4-5 minutes.

Step 8

8. Stir in the beef stock and thyme leaves. Allow the sauce to simmer and reduce for 5-7 minutes, or until slightly thickened.

Step 9

9. Lower the heat and stir in the heavy cream. Cook for another 1-2 minutes until the sauce is silky. Taste and adjust seasoning with salt and pepper if necessary.

Step 10

10. Transfer the beef medallions back to the skillet, spooning the sauce over each piece to reheat gently for 1-2 minutes.

Step 11

11. Plate the medallions with a generous portion of the mushroom sauce on top. Garnish with chopped parsley if desired.

Step 12

12. Serve immediately with your favorite side dishes, such as mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	(1711.6g)

Amount per serving	% Daily Value*
Calories	2646.5

Total Fat 205.3g	0%
Saturated Fat 94.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 622.0mg	0%
Sodium 3602.1mg	0%
Total Carbohydrate 19.9g	0%
Dietary Fiber 3.4g	0%
Total Sugars 6.7g
Protein 115.1g	0%

Vitamin D 15.9IU	0%
Calcium 118.4mg	0%
Iron 14.5mg	0%
Potassium 2575.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.4%

Protein: 19.3%

Carbs: 3.3%