Tournedos Sautes Chasseur – ‘Filet Steaks’ with Mushroom Madeira Sauce & ‘Butter’-Pan-Fried Artichoke Hearts over French Canapes

1/2 lb fresh white baby mushrooms (halved or quartered if large)

7-8 Tb Earth Balance Butter, divided

2 Tb olive oil, divided

2 Tb minced green onions

1/4 tsp salt

1/4 tsp black pepper

6 portobello caps

1/2 cup vegetable broth

1 Tb tomato paste

1/4 cup Madeira

1/2 Tb cornstarch

2 Tb minced parsley, tarragon, & chervil or parsley only

6 slices french bread 1/8 inch thick

1 can artichoke hearts, drained and rinsed

Saute mushrooms in hot butter and oil for 5 mins to brown them lightly.  Stir in the green onions and cook slowly for 2 mins more,  Season with a touch of salt & pepper and set aside.

Wash & dry the portobello caps.  Place 2 Tb butter and 1 Tb oil in a large skillet set over moderately high heat.  When you see the butter foam start to subside, add the caps, gills side down first and saute them for 3-4 mins a side.

When portobellos are on their 2nd side for 4 mins, saute bread slices in 3-4 Tb hot butter to brown both sides lightly.  Add 2 Tb butter to a small saute pan, when frothy add artichoke hearts til lightly browned.

Remove and keep the portobellos warm.  Pour any juices out of the skillet into a small sauce pan, stir in vegetable broth and tomato paste.  Boil rapidly and stir until liquid is reduced to 2-3 Tb.  Pour in the cornstarch and Madeira.  Boil rapidly for a minute, then add the sautéed mushrooms and simmer a minute more.

For each serving, lay portobello over canape, spread the mushroom sauce over portobello and sprinkle with herbs, accompanied by a few butter-pan-fried artichoke hearts.

Bon Appetit!

4 responses to “Tournedos Sautes Chasseur – ‘Filet Steaks’ with Mushroom Madeira Sauce & ‘Butter’-Pan-Fried Artichoke Hearts over French Canapes

  1. Pingback: Tournedos Sautes Chasseur! – ‘Filet Steaks’ with Mushroom Madeira Sauce & ‘Butter’-Pan-Fried Artichoke Hearts over French Canapes | Plant Based Diet Adventures

  2. petit4chocolatier

    Wow, what a recipe! Love the touch of butter pan-fried artichoke hearts over french canapes : )

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