Beef Tournedos with Mushroom Sauce

If you've just enjoyed a meal at a restaurant renowned French, now can try to make it yourself. This is the recipe you're the famous French restaurant, Lyon-Hotel Mandarin Oriental Jakarta.
For: 6 servings


Ingredients:

1,2 gr beef tenderloin, season with salt and pepper
300 gr goose liver , season with salt and pepper
30 gr mushrooms
600 gr potato wedges or french fries frozen, fried until golden in color
200 gr gem lettuce
100 ml demi glace powder have been melted
2 gr thyme
1 gr bay leaves
60 gr salt
40 gr pepper
Butter to taste
Olive oil to taste
Brioche bread to taste, sliced

How to make:

1. Melt together butter and olive oil, then fried the bread until golden brown on both sides, drain.
2. Melt the butter and olive oil in a separate skillet, saute the meat for 3 minutes, drain. Do the same process for the goose liver.

Mushroom Sauce
Enter the sliced ​​mushrooms into the demi-glace and cook until boiling for 5 minutes until slightly evaporated water.

Serving

1. Before serving, reheat the meat first and goose liver in the oven for a few minutes.
2. 
   Serve on a plate with fried bread and pour the mushroom sauce and potato wedges in separate bowls. (GH / yel)
   
   Source: GoodHouseKeeping, November 2012 Edition, Page 111