Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears

Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears is a main course that serves 2. For $3.14 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains about 20g of protein, 18g of fat, and a total of 424 calories. This recipe from Foodnetwork has 77 fans. From preparation to the plate, this recipe takes around 35 minutes. A mixture of butter, butter, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes are Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree, Mushroom-Red Wine Sauce, and Steak with Red Wine Mushroom Sauce.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/2 cup beef stock

2 (1-inch) fillet of beef steaks

2 clusters of broccoli tops (available in produce section), cut into spears or, 1 pound of broccolini, trimmed

1/2 tablespoon butter

1 tablespoon butter

1/2 cup dry red wine

1 tablespoon all-purpose flour

1 tablespoon extra-virgin olive oil

Salt and pepper

2 large stuffing mushroom caps, wiped with damp towel, stem removed

Equipment:

frying pan

aluminum foil

whisk

Cooking instruction summary:

Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color. In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat. To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside.

 

Step by step:


1. Boil broccoli in 1-inch of water, covered, 3 minutes.

2. Remove from heat.

3. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color.

4. In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan.

5. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well.

6. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute.

7. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.

8. To serve, top each steak with a mushroom cap and pour a little sauce down over the top.

9. Serve with the broccoli florets alongside.


Nutrition Information:

Quickview
423k Calories
19g Protein
18g Total Fat
46g Carbs
60% Health Score
Limit These
Calories
423k
21%

Fat
18g
28%

  Saturated Fat
6g
42%

Carbohydrates
46g
15%

  Sugar
11g
12%

Cholesterol
24mg
8%

Sodium
591mg
26%

Alcohol
6g
35%

Get Enough Of These
Protein
19g
39%

Vitamin C
542mg
657%

Vitamin K
622µg
593%

Folate
393µg
98%

Vitamin A
4050IU
81%

Manganese
1mg
67%

Fiber
16g
65%

Potassium
2090mg
60%

Vitamin B6
1mg
58%

Vitamin B2
0.82mg
48%

Phosphorus
447mg
45%

Vitamin E
6mg
40%

Vitamin B5
3mg
37%

Magnesium
136mg
34%

Vitamin B1
0.49mg
32%

Calcium
294mg
29%

Iron
4mg
27%

Selenium
18µg
27%

Vitamin B3
5mg
27%

Zinc
2mg
19%

Copper
0.36mg
18%

Vitamin D
0.21µg
1%

covered percent of daily need
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