Tournedos of Beef with Wild Mushrooms and Vin Santo from Leaves from The Walnut Tree: Cooking of a L
Before cooking the tournedos, make the potato galettes as described opposite. Fry the mushrooms lightly in a little olive oil, add the Parma ham and cook briefly. Reserve. Fry the medaglioni in 2 t...
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Ingredients
- ½ glass Vin Santo, or sweet sherry
- 60 g/2 oz Parma ham, cut into julienne
- 225 g/8 oz wild mushrooms such as chanterelles
- salt
- freshly ground black pepper
- fresh thyme, finely chopped
- ½ cup meat stock
- 4 medaglioni (tournedos), weighing 175 g/6 oz each
- olive oil
- black truffles (optional)
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