Tournedo Brennan Recipe

Inspired by Brennan's

Time30m

Serves2

Petit Filet, Sunny-Side-Up Egg, Creole Tomato, Brandied Mushroom Sauce

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Ingredients

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Meat

2 pieces Petit Filet

Eggs

2 pieces Eggs

Vegetables

1 piece Creole Tomato

2 cloves Garlic

1 medium Shallots

Mushroom Sauce

1 cup Mushrooms

1 cup Brandied Sauce

2 tablespoons Butter

1 tablespoon olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking the Filet

Searing the Filet

Heat olive oil in a skillet over medium-high heat. Season the petit filet with salt and black pepper. Sear the filet for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest.

Preparing the Egg

Sunny-Side-Up Egg

In a separate skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

Making the Brandied Mushroom Sauce

Cooking the Mushrooms

In the same skillet used for the filet, melt the remaining tablespoon of butter. Add chopped shallots and garlic, cooking until softened. Add the mushrooms and sauté until browned. Pour in the brandy and let it reduce before adding the brandied sauce. Season with salt and pepper to taste.

Assembling the Dish

Plating

Place the seared petit filet on a plate. Top with the brandied mushroom sauce, then place the sunny-side-up egg on top. Garnish with slices of Creole tomato on the side.