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1
In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.
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2
In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint).
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3
Combine the reduced stock with the reduction.
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4
Let it sit for a few minutes to infuse the flavor, then strain.
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5
Check the salmon for bones.
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6
To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it.
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7
You should make 2 small tournedos per portion.
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8
1 Season the tournedos with salt and pepper.
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9
Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking.
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10
Cook for about 1.5 minute per side.
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11
Remove from the pan and hold warm in a plate.
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12
Remove the butcher twine.
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13
In one saute pan warm up some olive oil with the garlic cloves.
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14
When the garlic starts frying, remove it and add the mushrooms.
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15
Cook them at high heat for a few seconds.
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16
Season and reserve them in a bowl.
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17
In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked.
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18
Reserve in a bowl.
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19
Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs.
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20
Place the sprouts in the center of the plate.
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21
Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms.
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22
Drizzle with the sauce and serve.
