Tournedos in Madeira mushroom sauce

Ingredients for 4 servings:

• 4 steak(s) (beef fillet) each 3 cm high
• 30 g butter
• 1 garlic clove(s), crushed to a puree
• 4 slice(s) of bread, each 2 cm thick
• 1 tbsp oil
• Pepper, black, freshly ground
• 50 g butter
• 4 spring onions, finely chopped
• 200 g mushrooms, halved
• 180 ml beef broth
• 2 tsp tomato paste
• 60 ml Madeira
• 2 tsp cornstarch
• 3 tbsp parsley, chopped
• Coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the butter and garlic puree in a small saucepan. Cut the bread slices to the same size as the steaks and brush both sides with the garlic puree and butter mixture. Preheat oven to 180°C. Place the bread on a baking sheet lined with baking paper and toast for 15-20 minutes until golden brown. Pat the fillet steaks dry with kitchen paper, then sprinkle with freshly ground black pepper. Heat the butter and oil in a cast-iron skillet. Add the steaks and cook on high for 2 minutes on each side, turning once. Note: For rare steaks, cook for 1 minute on each side. For well-done steaks, reduce the heat to medium. For medium-rare steaks, cook for another 2-3 minutes on each side, and for well-done steaks, cook for 4-6 minutes on each side. Cover the meat and keep warm while you prepare the sauce. For the sauce, heat the butter in a cast-iron pan, add the spring onions and fry for 2 minutes, then add the mushrooms and fry for another 5 minutes. Season with salt and pepper. Remove the mushrooms from the pan and set aside. Add the stock and tomato paste to the pan and bring to a boil until the liquid has reduced to about 80 ml. Mix the Madeira wine with the cornstarch and add to the pan. Cook, stirring, until the sauce thickens slightly. Then return the mushrooms to the pan and add the parsley. Arrange the steaks individually on the grilled bread slices and drizzle with some of the sauce. Garnish with cilantro and serve.