4 eggplant slices, peeled (1/4" thick)
All purpose flour
4 tbsp. butter
1/4 c. chopped shallots
2 tbsp. butter
1/2 c. beef broth
2 tbsp. white wine
2 tbsp. burgundy wine
8 mushroom caps
4 (4 oz.) beef tenderloin filets
4 oz. prosciutto ham slices

Dip eggplant slices lightly in flour. In 10" skillet cook eggplant in 4 tablespoons butter, until both sides are browned, about 5 minutes. Remove and keep warm. In same skillet cook shallots in 2 tablespoons butter for 1 to 2 minutes. Stir in beef broth and wine. Add mushroom caps. Cover and cook 4 minutes more.

Salt and pepper pieces of tenderloin, dip in flour. Pan fry in hot fat to desired doneness, about 2 to 2 1/2 minutes per side for rare. For each serving layer eggplant slices, prosciutto and beef. Remove mushrooms from sauce, spoon about 1 tablespoon shallot sauce over Tournedos. Top each with 2 mushroom caps. Makes 4 servings. Serve with asparagus tips with Hollandaise Sauce, baked potato, salad.