Tournedos of Beef in Mushroom Mustard and Red Wine

Preheat oven to 400. Place the bread on a work surface and using a 3 inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the bread with olive oil and season with salt and pepper.Place on a baking sheet and bake for 5-7 minutes until lightly golden brown.

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely ground pepper onto one side of the meat. Place the fillets pepper side down into the skillet and seat until golden brown, turn the fillets over and continue cooking for about 4-5 minutes for medium rare. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and the liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper. Place each fillet on top of a crouton and spoon some of the sauce over it.

Onion and Potato Gratin:

2 tablespoons olive oil

3 large Spanish onions-peeled and thinly sliced

2 cloves garlic-finely chopped

salt and pepper

4 large potatoes

3 tablespoons balsamic vinegar

1 1/4 cups heavy cream

1/4 cup finely chopped parsley

1 cup grated Gruyere cheese

Heat oil in a large sauce pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375. Butter a 9 inch baking pan and place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle cheese over the top of the potatoes. Bake for 50-60 minutes until potatoes are golden brown and cream absorbed.