Tournedos Of Beef

• 4 eggplant slices, peeled, 1/4" thick
• all purpose flour
• 4 tablespoons butter
• 1/4 cup shallots chopped
• 2 tablespoons butter
• 1/2 cup beef broth
• 2 tablespoons white wine
• 2 tablespoons Burgundy wine
• 8 mushroom caps
• 16 ounces filets beef tenderloin
• 4 ounces ham slices prosciutto

1. Dip eggplant slices lightly in flour. In 10" skillet cook eggplant in 4 tablespoons butter, until both sides are browned, about 5 minutes. Remove and keep warm. In same skillet cook shallots in 2 tablespoons butter for 1 to 2 minutes. Stir in beef broth and wine. Add mushroom caps. Cover and cook 4 minutes more.
2. Salt and pepper pieces of tenderloin, dip in flour. Pan fry in hot fat to desired doneness, about 2 to 2 1/2 minutes per side for rare. For each serving layer eggplant slices, prosciutto and beef. Remove mushrooms from sauce, spoon about 1 tablespoon shallot sauce over Tournedos. Top each with 2 mushroom caps. Makes 4 servings. Serve with asparagus tips with Hollandaise Sauce, baked potato, salad.

eggplant slices, flour, butter, shallots, butter, beef broth, white wine, wine, mushroom caps, filets beef tenderloin, ham slices

Taken from www.yummly.com/recipe/Tournedos-Of-Beef-1675479 (may not work)