Instructions: To sautee: cook tournedos in heated butter over brisk flame for 4 to 5 minutes each side. Salt and pepper to taste.

Arrange slices of fried bread on heated serving dish and keep warm. Remove sauteed tournedos from pan and place one tournedos on each slice of fried bread.

To pan in which tournedos have cooked, add Madeira wine and cook, scraping the bottom of the pan until the brown crust is dissolved. Add onions and consomme. Cook over brisk flame for 5 minutes. Add mushrooms, salt, and pepper, and cook for 10 minutes. Add manie butter and continue cooking, stirring constantly, for 3 minutes. Cover tournedos with mushroom mixture. Serve hot.

Serve with matchstick potatoes.

Optional: Budget permitting, garnish each tournedos with slice of truffle.

Comments: "Tournedos" is deluxe steak. Like filet mignon, it is cut from the tenderest part of the filet. Tournedos is a round cut, about 2-inches in diameter and 1-inch thick. Needless to say, it is expensive.

It may be broiled, or sauteed in butter. It is generally preferred sauteed because broiling makes it a little too dry. It is cooked rare or medium-rare - never well done.

Suggested Wine: A great Bordeaux or a great French Burgundy.

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