3 slices bread, 1/2-inch thick, crust removed
1 tbsp. melted butter
1 2/3 tbsp. unsalted butter
2 tbsp. shallots, minced
2 cups chanterelle mushrooms, sliced, or use crimini mushrooms
4 beef tournedos, about 5 ounces each
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1 tbsp. canola oil
1 tsp. Dijon mustard
1 large egg yolk
1/4 cup heavy cream
1 tsp. fresh chives, chopped
1/2 cup dry red wine
1 cup beef broth
Estimated Time: 40 minutes
Preheat oven to 350 degrees F(175 degrees C). Cut the bread slices into 1/2-inch cubes. Drizzle with melted butter and toast in the oven until golden brown, about 10 minutes. Heat 1/2 tablespoon of the whole butter in a sauté pan over low heat and add half of the shallots. Sauté until tender, about 1-2 minutes. Add the mushrooms, turn heat to medium-high and cook until liquid is evaporated, about 5 minutes. Reserve.
Trim the beef of any visible fat and season with half of the salt and pepper. Heat the oil in a large sauté pan over medium-high heat. Cook the beef until browned on both sides, about 4 minutes total. Reserve the beef in a roasting pan with a wire rack. Wipe the excess fat out of the sauté pan, leaving any browned bits of meat in the pan. Reserve for making sauce later.
Combine the mushrooms, mustard, egg yolk, cream, bread and parsley in a bowl and stir gently until the mixture is well-blended. Season with the remaining salt and pepper.
Spoon the bread mixture on top of the beef and press firmly in place with your hand. Place on middle rack of oven and bake for about 10 minutes for medium or until desired doneness.
In the same pan you browned the meat in, heat 1/2 tablespoon of butter and add the remaining shallots; cook for 1 minute. Stir in red wine and broth and simmer over medium heat until reduced to half the original volume. Whisk in the remaining 1/2 tablespoon of butter.
Place beef on plates and spoon sauce around the beef.