Tournedos or Medallions of Beef Tenderloin with Madiera Shitake Mushrooms with Veal Demi Glaze


5-8 oz Beef Tenderloin (per person)
2-3 each Shitake Mushrooms, medium, caps only, julienne
1-2 oz Madiera Wine
4 oz Veal Demi Glaze *
Seasoned Flour

*See ingredients & directions below for Demi Glaze


  1. Lightly salt and pepper medallions
  2. Cover medallions with seasoned flour and shake off all excess flour
  3. Use a sauté pan, medium high heat, add just enough oil to cover the bottom of pan
  4. When oil blends to lightly smoke, gently add Medallions of Beef
  5. Sear on one side and gently turn to sear on other side – it is recommended to pan sear to medium rare doneness (145°F) or your personal taste
  6. Remove Medallions from hot oil and carefully pour off almost all the oil, leaving a little flour and oil residue in pan
  7. Add julienne Shitake Mushrooms and sauté them.
  8. Deglaze with Madiera Wine and Veal Demi Glaze
  9. Let sauce reduce, will thicken slightly
  10. Finish with butter and pour over beef. Serve.

Veal Demi Glaze

5 Veal Knucklebones
2 Medium Onions
2 Medium Carrots
1 Celery Stalk
1 Bay Leaf (bouquet garnish)
Fresh Thyme (bouquet garnish)
Parsley with Stems (bouquet garnish)
Black Peppercorns (bouquet garnish)
Mushrooms, stems and or peelings
4 oz Tomato Paste


  1. Set oven at 400°F
  2. Roast bones until rich golden brown
  3. Lightly spread tomato paste on bones
  4. Cook until paste begins to brown
  5. Add vegetables and cook until light browning occurs
  6. Place ingredients in a large stock pot
  7. Add 5 Qt. cold water and bouquet garnish
  8. Bring stock slowly to a simmer for approximately 6-hours
  9. Carefully strain stock away through the fine mesh
  10. Place stock pan on stove top and reduce by half (by simmering)