Ingredients

• 6 TOURNEDOS, cut 2 inces thick
• 3/4 cup BUTTER
• 2 SHALLOTS, chopped fine
• 1/2 cup BRANDY
• 2 tbs. chopped TARROGON
• 1 cup MADERIA WINE
• 1 1/2 cups MADERIA sauce
• 3 large MUSHROOMS, sliced thin
• SALT and fresh ground BLACK PEPPER to taste.

Method

1. Trim all traces of fat and sinew from TOURNEDOS. Saute in 1/2 cup BUTTER to desired doneness. Add SHALLOTS and brown lightly, add BRANCY and set aflame.
2. Place TOURNEDOS on platter and keep warm. Add TARRAGON and MADIERA WINE to the pan and cook until reduced 2/3rds. Add MADIERA sauce and boil for 5 minutes. Correct with SALT and PEPPER to taste. Remove from heat and blend in remaining 1/2 cup BUTTER and MADERIA WINE. Place sliced mushrooms on top of TOURNEDOS and pour sauce over them.
3. Bouquetiere VEGETABLES. Saute Pearl ONIONS, Parisienne POTATOES and tiny Belgian CARROTS. Add to platter with Baked TOMATOES stuffed with a Mousse of BROCCOLI, garnished with ASPARAGUS buds - spoon HOLLANDAISE sauce over them. Garnish platter with WATERCRESS. Serves six.