RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1505
| View Recipe |
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| Recipe Name: |
Tournedos Forestière |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-16
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
200 |
Approx. Cost/Serving: |
$0.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Potato Galette and Baked Spinach |
| Comments: |
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Ingredients:
2.5 Cups mushrooms thinly sliced
1 to taste salt and pepper
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Directions:
In a large skillet, melt butter over medium-high heat. When butter stops foaming, add mushrooms, season with salt and pepper to taste, and sauté, stirring constantly, 4 minutes.
Increase heat to high. Add wine and cook, stirring constantly, until liquid is almost evaporated, about 8 minutes.
Add cream and cook, stirring, until sauce thickens, about 2 to 3 minutes; set aside.
In a large skillet, heat oil over high heat until hot, but not smoking.
While oil is heating, season tournedos on both sides with salt.
Place tournedos in skillet and cook each side 3 minutes for rare, 4 to 5 minutes for medium or medium-well, and 6 minutes for well done.
Reheat sauce over medium heat, if necessary, stirring occasionally for 3 minutes.
Serve meat with sauce. |
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Potato Galette
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Fill medium-sized bowl two-thirds full with cold water. Peel potatoes, dropping each potato into the cold water as you finish peeling it. One by one, pat the potatoes dry with paper towels and grate in a food processor or with the coarse side of a grater. Rinse and dry bowl.
Combine shallot, potatoes, nutmeg, salt and pepper to taste in a medium-sized bowl.
In a medium skillet, melt butter over medium-high meat until sizzling. Add potatoes, pressing them down with the back of a spoon to make an even round layer. Cover, reduce heat to medium, and cook potatoes for 10 minutes. Using 2 large spatulas, carefully turn potato cake, pressing down firmly again, and cook another 10 minutes.
With 2 spatulas, transfer galette to a large flat ovenproof plate and cut into 8 wedges. Keep warm in oven until ready to serve. |
Baked Spinach
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Preheat oven to 325 degrees. Butter a medium-sized soufflé dish or heatproof baking dish.
In a medium heavy-gauge saucepan, bring water and salt to boil over medium heat. Add spinach, cover and simmer for 5 minutes.
Transfer spinach to strainer set over medium bowl and press with back of spoon to remove excess moisture. Rinse and dry bowl.
In large sauté pan, melt butter over medium-high heat. Add spinach, onion, nutmeg, and salt and pepper to taste. Sauté 3 to 4 minutes, adding more butter if necessary to prevent sticking, or until spinach is heated through. Remove pan from heat.
In a medium bowl, whisk eggs with cream until blended. Add to spinach mixture and stir to combine well. Turn into prepared soufflé dish and bake for 25 minutes, or until lightly browned on top.
Remove dish from oven, cover loosely with foil, and keep warm on stove top until ready to serve. Reduce oven temperature to 200 degrees. |
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| Nutrition per Serving: |
| Calories: |
549 |
Total Carbs: |
4.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
100.2 |
Fat: |
43.6 |
Protein: |
32.67 |
| Fiber: |
1.02 |
Sodium: |
653.25 |
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