Horsemeat Tournedos with Mushrooms

Horsemeat Tournedos with Mushrooms
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    horsemeat tournedos

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    organic canola oil

  • 2 cups
    (500 mL)

    beef consommé

  • 1 cup
    (250 mL)

    canned diced tomatoes

  • 3

    shallots, minced

  • salt and pepper to taste

  • 16

    mushrooms, quartered

  • 1 Tbsp.
    (15 mL)

    lemon juice


Preheat the oven to 325°F/160°C.

In a pan, sear the tournedos in butter and oil. Set aside.

In a pot, pour the consommé. Add the tomatoes and the shallots. Salt and pepper and cook on medium heat. Reduce by half.

Add the mushrooms and the lemon juice.

Pour the sauce on the tournedos and cook in the oven 10 minutes.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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