Tournedos au Saint-Emilion

Short history of the Tournedos:

During the years that composer Gioacchino Rossini spent in Paris, he became not only the most famous musician of his time, but also Antonin Carême's friend, the great chef of the first third of the 19th century.

A great lover of fine food and rare wines, he had his own table at the Tour d' Argent, at Bonfinger's, at the Café des Anglais, at Lucas et Marguerite's and at the Maison Dorée, whose chef, Casimir Moisson, dedicated one of his creations to him, this now legendary tournedo: the Tournedo Rossini.

Plate of the manufacture of Sèvres - Bonaparte period between 1804 and 1807

This recipe was made by Chef Louis Quilain at the Hostellerie de Plaisance in Saint-Émilion. Since 2007 the new chef is Philippe Etchebest, he has just been awarded a second star in the Michelin Guide.

Course for 4 people

• 4 tournedos of 110 g approximately
• 300 g of Paris mushrooms
• 3 nice shallots and 2 cloves of garlic, unpeeled
• 125 g of butter and 1 tablespoon of crème fraîche
• 3/4 sprigs of chives
• Guérande salt and ground pepper
  
• 30 cl of a young Saint-Emilion

Preparation : 30 minutes - Cooking : au goût des convives

Preparation

1. Chop the shallots, separate the tails of the mushrooms, peel and slice them.

2. In a saucepan put a knob of butter, chopped shallots, sliced mushroom tails, 2 cloves of garlic, carrot waste and sweat then drizzle with the Saint-Emilion, reduce by a good third.

3. Fry the tournedos in a very hot oiled frying pan and brown them on all sides to the cooking desired by the guests, then season.

4. Slice the mushroom heads into thin juliennes, washed in a strainer to prevent them from moistening and sauté quickly in the frying pan.

5. Place the tournedos on a plate.

6. Pour the red wine sauce into the pan of the tournedos, reduce for a few minutes then put in a saucepan, beat the butter piece by piece while whisking.

7. When the sauce is glossy and smooth, remove from the heat, add a little cream and season.

8. Then coat each tournedos and add the mushroom julienne and chives.

9. Present with a garnish of seasonal vegetables, cooked in boiling salted water then cooled in cold water and seasoned with a little butter.