Tournedos of Beef with Wild Mushrooms and Vin Santo

Medaglioni di Manzo con Funghi di Bosco al Vin Santo


  • 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
  • ½ glass Vin Santo, or sweet sherry
  • ½ cup meat stock
  • fresh thyme, finely chopped
  • salt and freshly ground black pepper
  • olive oil
  • black truffles (optional)


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 of olive oil (to medium-rare is preferable). Remove the steaks from the pan and leave to rest for a few minutes.

Deglaze the pan with Vin Santo and meat stock, add the thyme and season. Reduce the sauce until it has thickened.

To serve the medaglioni, place a galette of potatoes on the plate and top with a medaglione. Return the mushrooms and prosciutto to the sauce in the pan and heat briefly. Spoon some of the mushrooms and sauce around the medaglione and decorate with a slice of truffle on top of the steak.