Tournedos of Steak Rossine

Find four nice fillet steaks and ask your butcher to tie them in rounds to form 4 tournedos. To keep the outermost layer of meat moist, pin a single strip of bacon around the tournedo with toothpicks or skewers.

4 fillet steaks tied in rounds
4 eggs
5 large mushrooms (chopped coarsely)
2 Tablespoons seasoned or plain breadcrumbs. I prefer Panko breadcrumbs by Kikkoman
4 large steak tomatoes
Chopped parsley for sauce topping
Sprinkling of your favorite mixed herbs
1 oz butter (melted)
Salt and pepper to taste

Cut the tomatoes in half. Scoop out the center portion. Chop this up with breadcrumbs, parsley and herb seasoning mix add melted butter. Season with salt and pepper to taste. Put this mixture back into the tomato skins. Grill over medium heat on top of a grill pan or grilling skillet. When soft move to the side of the grill to make room for the tournedos.

Cook the steaks on top of the grill pan until done as desired. While timing the steaks fry the mushrooms in butter until tender. Add eggs and fry in a normal skillet on top of grill or range.

When steaks are done. Remove the string and top each with a stuffed tomato. Add a heap of mushrooms and press down to create a shallow spot to place a fried egg on top and center. Serve to your amazed and hungry guests.