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Tournedos with Braised Savory Cabbage

List of Ingredients




Tournedos

1/2 cup dried morels
4 tournedos (6 oz)
1/2 tsp. salt and pepper
1 tbsp vegetable oil
2 tbsp butter
2 tbsp chopped parsley

(Braised savory cabbage recipe follows below)


Sauce
1/4 cup butter
1/2 onion
1 1/2 cup red wine
1/2 cup port
1/2 cup beef stock
salt and pepper


Braised Savory Cabbage
3 oz bacon
1 onion
1 medium savory cabbage
1/2 cup chicken stock
1 tsp sugar
1 tbsp white wine vinegar
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper

1. Soak mushrooms in boiling water for 20 minutes. Drain, reserve 1/2 cup soaking liquid.
2. In saucepan heat butter over medium heat. Stir in onion and cook, stirring often, for 2 minutes; stir in red wine and port. Boil for 15 minutes and reduce to about 1 cup. Add stock and reserved mushroom liquid. Continue to boil for 25 minutes or until reduced to about 1/2 cup. Strain into saucepan over low heat; whisk in butter, season to taste.
3. Meanwhile, season tournedos. In skillet heat oil and 1 tablespoon of butter over medium heat. Add meat and cook, turn once, for 8 to 10 minutes or until meat is browned but still pink inside. Remove to a platter set on high and add remaining butter and mushroom. Cook stir for 2 or 3 minutes or until heated through. Sprinkle with parsley and add to sauce.
4. In skillet, cook bacon over medium heat for 5 minutes. Pour off all but 1 tablespoon of fat . Stir in onion, cabbage, stock, sugar, vinegar, thyme, salt and pepper; cover and cook stir for 10 to 15 minutes.




Recipe