Tournedos of Beef with Wild Mushrooms and Vin Santo

Name: Tournedos of Beef with Wild Mushrooms and Vin Santo (Medaglioni di Manzo con Funghi di Bosco al Vin Santo)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ glass Vin Santo, or sweet sherry; black truffles (optional); ½ cup meat stock; fresh thyme, finely chopped; salt and freshly ground black pepper; 4 medaglioni (tournedos), weighing 175 g/6 oz each; 225 g/8 oz wild mushrooms such as chanterelles; 60 g/2 oz Parma ham, cut into julienne; olive oil

Medaglioni di Manzo con Funghi di Bosco al Vin Santo

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 medaglioni (tournedos), weighing 175 g/6 oz each
225<

Europe
Italy
Marche
Main course
Mediterranean
Gluten-free

Method

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 tablespoons