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Ingredientes
- 4 slc country-style bread
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 4 x beef fillet steaks - (abt 6 ounce ea)
- Â Â Salt to taste
- Â Â Coarsely-grnd black pepper to taste
- 1 lb shiitake mushrooms cleaned, quartered
- 2 x shallots finely diced
- 1 c. red wine
- 1 c. beef broth
- 2 Tbsp. Dijon mustard
- 2 Tbsp. cool unsalted butter
- 2 Tbsp. extra virgin olive oil
- 3 lrg Spanish onion peeled, and
- Â Â sliced thinly
- 2 x garlic cloves finely minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 lrg potatoes peeled, and
- Â Â sliced thinly
- 3 Tbsp. balsamic vinegar
- 1Â 1/4 c. heavy cream
- 1/4 c. finely-minced fresh parsley
- 1 c. grated Gruyere cheese
Direcciones
- Croutons: Preheat oven to 400 degrees. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with extra virgin olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 min or possibly till lightly golden.
- Tournedos and Sauce: Heat extra virgin olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear till golden, turn the fillets over and continue cooking for 4 to 5 min for medium-rare doneness. Remove the steaks to a plate.
- Remove all but 3 Tbsp. of the fat in the pan and return to high heat. Add in the mushrooms and cook till golden and their liquid has evaporated. Add in the shallots and cook till soft. Add in the red wine and reduce by half. Add in the broth and cook till reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Onion and Potato Gratin: Heat oil in a large saute/fry pan over medium heat. Add in the onions and cook slowly till caramelized. Add in the garlic and balsamic vinegar and cook for 2 min.
- Preheat oven to 375 degrees. Butter a 9-inch baking pan and place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mix over the potatoes and top with 1/4 c. of the heavy cream and a Tbsp. of parsley.
- Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 min, or possibly till the potatoes are soft and the cream has been absorbed.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 729g | |
| Recipe makes 4 servings | |
| Calories 842 | |
| Calories from Fat 422 | 50% |
| Total Fat 47.9g | 60% |
| Saturated Fat 22.46g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 441mg | 18% |
| Potassium 1896mg | 54% |
| Total Carbs 72.34g | 19% |
| Dietary Fiber 12.3g | 41% |
| Sugars 9.22g | 6% |
| Protein 22.61g | 36% |
