Tournedos of Beef with Wild Mushrooms and Vin Santo

Medaglioni di Manzo con Funghi di Bosco al Vin Santo

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 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.