Tournedos With Mushroom Wine Sauce Dijon - cooking recipe

Ingredients

1/4 cup shallot, chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup small mushroom, halved (about 4 ounces)
1/4 cup Grey Poupon Dijon Mustard, divided
2 tablespoons steak sauce, A1
2 tablespoons Burgundy wine
1 tablespoon parsley, chopped
4 slices bacon
16 ounces beef tenderloin steaks, about 1-inch thick (tournedos)
1/4 teaspoon coarsely ground pepper

Preparation

In small saucepan, over medium heat, saute shallots in butter until tender.
Add mushrooms; saute 1 minute.
Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
Reduce heat and simmer for 5 minutes; keep warm.
Wrap bacon slice around edge of each steak; secure with toothpicks.
Coat steaks with remaining mustard; sprinkle with pepper.
Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
Remove toothpicks; serve steak topped with warm mushroom sauce.