Tournedos chasseur (Beef tenderloin with sautéed Mushrooms)

The "tournedos" is the tenderloin of the beef wrapped with a thin slice of bacon, tied and then trimmed into slices of about 2 to 3 cm thickness. The best way to appreciate the authentic flavor and the exceptional tenderness of this meat is to grill or pan fry with as stick of butter. »Chasseur » means « Hunter » which refers automatically to mushrooms (the reason why we use mushrooms for this dish)...
Ingredients (for 6)

120 g mushrooms (any variety)
5 shallots
100g butter
350 ml broth (any meat)
A little all purpose flour
1 tbsp of concentrated tomato
150 ml white wine
Thyme
6 tournedos (200g each)
Chopped parsley
Salt and pepper

Method:

Peel and chop the shallots very finely.
Clean and chop the mushrooms.
Sauté the mushrooms in 20g butter. Remove and add 50g butter and sauté the shallots until translucent.
Get the broth ready by heating it.
Powder some flour and stir fry a little, add the hot broth mixed along with the concentrated tomato. When everything has been well dissolved, add the wine and the thyme. Cook on low flame for about 20 minutes.
Remove the thyme and add the mushrooms and the parsley leaves. Reserve until serving.
Heat the rest of the butter in a pan and just brown them for about 2 to 3 minutes on each side. Remove and place it a warm serving dish. Top it with the mushroom sauce and serve.

I added some fried egg plants to accompany the dish and served the mushroom sauce on sautéed artichoke hearts. A "Bourgogne rouge" is the best choice for this dish.