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Directions

Preheat oven to 400 degrees

Put the mushrooms in a small bowl, cover them with the hot water, and set them aside to soak for at least 1 hour.

Meanwhile, spread the oil lightly over a cookie sheet. Using a round cookie cutter about 3 inches in diameter, cut a round crouton from each of the 4 slices of bread. Press the croutons lightly into the oil on the cookie sheet, then turn them over so they are oiled on both sides. Bake the croutons for about 7 minutes, until they are nicely browned on both sides and crisp. Set the croutons aside.

After the mushrooms have soaked for at least an hour, lift them from the soaking liquid, reserving the liquid. Remove and discard the mushrooms stems (or keep them for stock) and cut the mushroom caps in 1/2 inch pieces (you should have about 3/4 cup.) Slowly pour the soaking liquid into another bowl and discard the sandy residue in the bottom of the original bowl. Set aside.

At cooking time, preheat the oven to 140 degrees.

Heat the butter in a large skillet until hot. Sprinkle the tournedos with 1/4 ts. each of salt and pepper and place them in the skillet. Arrange the mushroom pieces around them and saute the tournedos over medium-high heat for about 2 1/2 minutes on each side for medium-rare. Transfer to a warm platter and let them rest in the oven while you make the sauce.

Add the reserved mushroom liquid to the drippings and mushrooms in the skillet, along with the wine, ketchup, mustard, and the remaining 1/4 ts each of salt and pepper. Bring to a boil and boil gently for 3-4 minutes, until the sauce reduces and thickens slightly. (You should have about 1 cup.)

Place a crouton in the center of each of four warmed dinner plates and place a tournedo on top of each crouton. Coat the meat with sauce, spoon the rest of the sauce on the meat and serve.