Pan-Roasted Tournedos With Wild Mushrooms and Green Peppercorn Sauce

Democracy Dies successful Darkness

For the mushrooms

• 1 1/2 tablespoons grapeseed oil
• 1 spoon unsalted butter
• 2 cups mixed mushrooms, cleaned and quartered
• 1/4 cupful (from 1 ample shallot) thinly sliced shallots
• 2 mean cloves garlic, thinly sliced
• 3 tiny sprigs thyme (leaves only), finely chopped
• Salt
• Freshly crushed achromatic pepper

For the beef

• 1 lb beef tenderloin, chopped into 4 1-inch-thick tournedos (steaks)
• Salt
• Freshly crushed achromatic pepper
• 2 tablespoons grapeseed oil

For the greenish peppercorn sauce

• 1 tablespoonful unsalted butter
• 2 mean shallots, finely minced
• 1/2 cupful Madeira
• 1/2 cupful veal banal (or veal demi-glace oregon low-sodium beef broth)
• 1/3 cupful dense cream
• 1 1/2 tablespoons saltwater-packed greenish peppercorns, drained (may substitute capers, drained, rinsed and coarsely chopped, oregon 2 teaspoons dried multicolored peppercorns, crushed)
• Salt
• Freshly crushed achromatic pepper