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Tournedos w/Artichoke in Mushroom Sauce




Source of Recipe


Internet


List of Ingredients




8.8 ounce - can tomatoes
18 ounce - frozen artichoke hearts (2) 9-oz. packages
some - butter or margarine
2 - large onions cut into 1/2 inch slices
1 pound - large mushrooms thickly sliced
1/2 cup - water
3 tablespoon - brandy or dry sherry
1 tablespoon - fresh basil minced
2 - beef-flavored bouillon cubes or envelopes
8 - beef tenderloin steaks (tournedos), each 1 inch thick


Dice canned tomatoes, reserving liquid. Prepare artichoke hearts as label directs, except prepare both packages together. Preheat broiler.
In 12-inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook onions until tender, about 15 minutes, stirring often. Remove onions to bowl. Over medium-high heat, add in 3 more tablespoons hot butter or margarine, cook mushrooms until tender. Return onions to skillet with mushrooms; stir in tomatoes with their liquid, water, brandy, minced basil and bouillon. Cook over medium heat, stirring until mixture thickens and boils. Stir in artichoke hearts; heat through. Meanwhile, place tournedos on rack in broiling pan; broil 10 to 15 minutes for medium-rare, turning tournedos once. Serve with mushroom sauce. 515 calories per serving.


Yields 8 servings


Recipe