Beef Tournedos with Muscat Grape Sauce & Parmentier with Shitake Mushrooms and Feta

Name: Beef Tournedos with Muscat Grape Sauce & Parmentier with Shitake Mushrooms and Feta
Yield: 4 tournedos
Ingredients: Tournedos; 1 tbsp (15 mL) butter; 2 tbsp (30 mL) olive oil; 4 beef tournedos 5 oz (150 g) each; Salt and freshly ground pepper to taste; Parmentier with shitake mushrooms and Feta; 10 oz (300 g) potatoes; 2 tbsp (30 mL) butter; 1 oz (30 g) shallots chopped; 2 oz (60 g) shitake mushrooms; 3 oz (90 g) Canadian Feta or Mild Canadian Provolone cheese; Sauce; 1 oz (30 g) shallots chopped; 1/3 cup (80 mL) Muscat wine; 1 cup (250 mL) veal stock; 1 tbsp (15 mL) butter; 15 to 20 Muscat grapes halved; 1 bunch of watercress or other herbs to garnish

This is the Beef Tournedos with Muscat Grape Sauce & Parmentier with Shitake Mushrooms and Feta recipe.

Prep: 20 min
Cooking: 25 min - 30 min

Yields 4 tournedos

Ingredients

Tournedos
1 tbsp (15 mL) butter
2 tbsp (30 mL) olive oil
4 beef tournedos 5 oz (150 g) each
Salt and freshly ground pepper to taste
Parmentier with shitake mushrooms and Feta
10 oz (300 g) potatoes
2 tbsp (30 mL) butter
1 oz (30 g) shallots chopped
2 oz (60 g) shitake mushrooms
3 oz (90 g) Canadian Feta or Mild Canadian Provolone cheese
Sauce
1 oz (30 g) shallots chopped
1/3 cup (80 mL) Muscat wine
1 cup (250 mL) veal stock
1 tbsp (15 mL) butter
15 to 20 Muscat grapes halved
1 bunch of watercress or other herbs to garnish

READY FOR REWARDS?

Preparation

Parmentier:

Cook potatoes (unpeeled) in salted boiling water. Peel potatoes, then mash them.

In a frying pan, sauté shallots in a little butter. Chop shitake mushrooms and add to shallots. Season, then add mixture to mashed potatoes. Blend in rest of butter and Canadian Feta cheese. Check seasoning, then set aside, keeping warm.

Tournedos:

In a frying pan, sear tournedos in butter and olive oil. Cook to taste, remove from pan and set aside, keeping them covered and warm.

Sauce:

Remove excess fat from pan and sauté shallots lightly. Deglaze with Muscat wine. Reduce, add veal stock and reduce again. Season, add Muscat grapes and gently whisk in butter.

Arrange tournedos on plates with scoops of mashed potato. Pour sauce over tournedos and garnish with small bunches of watercress or other herbs.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

You can use any type of grapes, as long as they're seedless. If you have the patience, peel them; it will improve the taste.