Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce

Small, well-trimmed tournedos of beef are sauteed and served here on croutons in the classical manner. A light but flavorful sauce, made by incorporating reconstituted shiitake mushrooms, red wine, and mustard into the meat drippings and mushroom soaking liquid, lends a modern touch to this old favorite.

Ingredients
1 Ounce Dried Shiitake Mushrooms (6 To 8 Mushrooms)
1 Cup Hot Tap Water
1 Teaspoon Canola Oil
4 Slices Bread
2 Tablespoons Unsalted Butter
4 Completely Trimmed Beef Fillet Steaks, Each About 5 Ounces And 1 And ¼ Inches Thick
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Cup Red Wine
2 Tablespoons Ketchup
1 Tablespoon Colman's Dry Mustard

1. Preheat the oven to 400 degrees.

2. Place the mushrooms in a small bowl, cover them with the hot water, and set them aside to soak for at least 1 hour.

3. Meanwhile, spread the oil lightly over the surface of a cookie sheet. Using a round cookie cutter about 3 inches in diameter, cut a round crouton from each of the 4 slices of bread. Press the croutons lightly into the oil on the tray, then turn them over so they are oiled on both sides. Bake the croutons in the 400-degree oven for about 7 minutes, until they are nicely browned on both sides and crisp. Set the croutons aside.

4. After the mushrooms have soaked for at least an hour, drain them, reserving the soaking liquid (about 1/2 cup) in a bowl. Remove and discard the stems from the mushrooms, and cut the mushroom caps into V2-inch pieces. (You should have about 3/4 cup.) Transfer the soaking liquid to another bowl, pouring it slowly and discarding the sandy residue in the bottom of the original bowl. Set the liquid aside.

5. At cooking time, heat the butter in a skillet. Sprinkle the tournedos with V4 teaspoon each of the salt and pepper, and place them in the skillet. Arrange the mushroom pieces around them in the skillet, and saute the tournedos over medium to high heat for about 2 V2 minutes on each side. Transfer the tournedos to a warm platter, and set them aside to rest in a 170-degree oven while you make the sauce.

6. To the liquid and the mushrooms in the skillet, add the reserved mushroom liquid along with the wine, ketchup, dry mustard, and remaining 1⁄4 teaspoon each  salt and pepper. Bring the mixture to a boil, and boil it gently for 3 to 4 minutes, until the sauce thickens slightly. (You should have about 1 cup of sauce)

7. Place a crouton in the centre of each of four warmed dinner plates, and place a tournedos on top of each crouton. Coat the meat with the sauce, and spoon some of the sauce around the meat. Serve immediately.