Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears
Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears is a main course that serves 2. For $3.14 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains about 20g of protein, 18g of fat, and a total of 424 calories. This recipe from Foodnetwork has 77 fans. From preparation to the plate, this recipe takes around 35 minutes. A mixture of butter, butter, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes are Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree, Mushroom-Red Wine Sauce, and Steak with Red Wine Mushroom Sauce.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup beef stock
2 (1-inch) fillet of beef steaks
2 clusters of broccoli tops (available in produce section), cut into spears or, 1 pound of broccolini, trimmed
1/2 tablespoon butter
1 tablespoon butter
1/2 cup dry red wine
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
Salt and pepper
2 large stuffing mushroom caps, wiped with damp towel, stem removed
Equipment:
frying pan
aluminum foil
whisk
Cooking instruction summary:
Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color. In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat. To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside.
Step by step:
1. Boil broccoli in 1-inch of water, covered, 3 minutes.
2. Remove from heat.
3. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color.
4. In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan.
5. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well.
6. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute.
7. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.
8. To serve, top each steak with a mushroom cap and pour a little sauce down over the top.
9. Serve with the broccoli florets alongside.
Nutrition Information:
covered percent of daily need
