Chef John Folse's Tournedos of Beef Marchand de Vin

Tournedos of Beef Marchand de Vin

PREP TIME: 30 Minutes SERVES: 2

Filet mignon is the most tender of meats and the tournedos are 3-ounce medallions cut from the center of the filet. The wine merchant's sauce, best known of the New Orleans meat sauces, is normally served with filet. This is the classic rendition of both.

4 (3-ounce) medallions of filet mignon

1/4 cup butter

1/4 cup unseasoned flour

1/4 cup shallots, diced

1 tbsp garlic, minced

1/4 cup green onions, sliced

1/2 cup mushrooms, sliced

1/2 cup Burgundy wine

3 cups beef consommé or 2 cups prepared brown gravy or sauce

salt and pepper to taste


In a heavy-bottom sauté pan, melt butter over medium-high heat. Season medallions lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown on each side, but do not burn the butter. Move the medallions over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup. Add beef consommé, bring to a rolling boil and reduce to approximately 1 cup, turning beef occasionally. Season sauce with salt and pepper. For a varied flavor, I often use Louisiana fruit to finish the dish, such as fig preserves or Louisiana kumquats.