Name: Tournedos Brennan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1/2 cup canned sliced mushrooms, reserve liquid; 1 tablespoon flour; 1/2 cup mushroom liquid; 1/4 cup red wine; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon salt; 1 dash black pepper; 4 small filet mignon; 1 large ripe tomatoes

2

Recipe by Miss Annie

2

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Yes, this is from Brennan's in New Orleans, and yes it is wonderful. This is one of my stand-by dishes for special occasions, and sometimes just because I want it!

Ready In:: 40mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

2 tablespoons butter
¹⁄₂ cup canned sliced mushrooms, reserve liquid
1 tablespoon flour
¹⁄₂ cup mushroom liquid
¹⁄₄ cup red wine
¹⁄₄ teaspoon Worcestershire sauce
¹⁄₈ teaspoon salt
1 dash black pepper
4 small filet mignon
1 large ripe tomatoes

directions

In a small saucepan, melt butter and saute mushrooms.
Add flour and cook slowly a few minutes until slightly browned.
Stir in wine, mushroom juice, and seasonings.
Cook until thickened.
While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill.
Arrange tomato slice on each filet and pour mushroom sauce over all.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Miss Annie

Contributor

@Miss Annie

Contributor

"Yes, this is from Brennan's in New Orleans, and yes it is wonderful. This is one of my stand-by dishes for special occasions, and sometimes just because I want it!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by WildCook

5/7/2008

I made this tonight for dinner and was quite impressed! I actually got my husband to eat tomatoes! Since I am pregnant, I did not use the red wine -- instead I substituted the same amount of red wine for chicken stock and added one teaspoon of vinegar (for the acidity). I have also used a cup of fresh mushrooms as suggested by a previous reviewer and replaced the mushroom liquid with chicken stock. Thank you for posting this recipe.

Reply
tweak by WildCook

5/7/2008

I made this tonight for dinner and was quite impressed! I actually got my husband to eat tomatoes! Since I am pregnant, I did not use the red wine -- instead I substituted the same amount of red wine for chicken stock and added one teaspoon of vinegar (for the acidity). I have also used a cup of fresh mushrooms as suggested by a previous reviewer and replaced the mushroom liquid with chicken stock. Thank you for posting this recipe.

Reply
review by PetsRus

12/21/2002

Don't know how this tastes in New Oleans, it did taste great in Holland. Easy dish, with an elegant result. I used a good cup fresh mushrooms, which were reduced to about half a cup after sauteeing them, the mushroom liquid I replaced with some light chicken stock. I used a little less flour because I made the sauce in advance and then it thickens a bit more.

11

Reply
creation by Miss Annie

5/31/2002

Yes, this is from Brennan's in New Orleans, and yes it is wonderful. This is one of my stand-by dishes for special occasions, and sometimes just because I want it!