TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
GLAZED BEEF TOURNEDOS
I found this wonderful, quick recipe in a book years ago. It's been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. -Janet Singleton, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving. , Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. , Just before serving, brush steaks with reserved sauce.
Nutrition Facts : Calories 308 calories, Fat 12g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
SEARED BEEF TOURNEDOS WITH HERB-ROASTED POTATOES AND SAUCE AU POIVRE (DELMONICO STEAKHOUSE)
Steps:
- Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
- Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
- Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
- Preheat the oven to 375 degrees F.
- Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
- Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
- Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
- Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
- Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
- Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
- Preheat the oven to 400 degrees F.
- Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.
TOURNEDOS OF BEEF
Make and share this Tournedos of Beef recipe from Food.com.
Provided by JackieOhNo
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Mix coffee, lemon zest, garlic, mustard, thyme, and pepper in shallow bowl. Coat beef on all surfaces with coffee mixture. Let stand at room temperature 30 minutes.
- Coat baking pan lightly with oil and place beef in pan. Roast, turning once, 15-20 minutes for medium-rare. Let stand 1 minute, then slice and serve.
Nutrition Facts : Calories 83.3, Fat 5.6, SaturatedFat 2.1, Cholesterol 24.1, Sodium 15.5, Carbohydrate 2.2, Fiber 0.7, Sugar 0.2, Protein 6.2
TOURNEDOS CHARLEMAGNE
This is an impressive delicious meal when served with roasted or sauteed potatoes and watercress. You can make the sauce ahead and keep covered. No need to reheat because it will be served over hot meat. If desired, place in a preheated thermos (rinsed with boiling water) for up to 2 hours. Prep and Cook time is approximate. The sauce makes approximately 3/4 cup.
Provided by keen5
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the tournedos, melt butter in skillet.
- Add shallots and mushrooms and saute over high heat until most of the moisture has evaporated.
- Season with salt and pepper.
- Remove from heat and stir in tomato paste; set aside.
- Heat oil in a large skillet.
- Add tournedos to pan and cook over high heat for 3 minutes per side for rare.
- Place tournedos on a heated serving platter.
- Divide mushroom mixture and place on top of each tournedo.
- Cover each with Bearnaise sauce.
- For the sauce, combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
- Add butter, 1 piece at a time, stirring constantly until melted.
- Continue stirring until thickened.
- Combine all remaining ingredients.
Nutrition Facts : Calories 347.6, Fat 34.6, SaturatedFat 19.5, Cholesterol 170.7, Sodium 226.2, Carbohydrate 7.6, Fiber 1, Sugar 1.8, Protein 5
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
SAVORY GRILLED TOURNEDOS
This may be the best-dressed steak you'll ever meet: wrapped in bacon, grilled to perfection and served with a sassy sweet and savory sauce.
Provided by My Food and Family
Categories Home
Time 29m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat grill to medium heat. Wrap bacon slice around outside edge of each steak; secure with string or toothpick.
- Mix steak sauce, ketchup, marmalade, lemon juice, onions and garlic. Remove 1/2 cup of the steak sauce mixture for brushing onto steaks as they cook on the grill. Set remaining steak sauce mixture aside for serving with the steaks.
- Grill or broil steaks 5 to 7 min. on each side for medium doneness (160°F), brushing frequently with the reserved 1/2 cup steak sauce mixture. Serve steaks with the remaining steak sauce mixture.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 21 g
TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON
Make and share this Tournedos With Mushroom Wine Sauce Dijon recipe from Food.com.
Provided by lazyme
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, over medium heat, saute shallots in butter until tender.
- Add mushrooms; saute 1 minute.
- Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
- Reduce heat and simmer for 5 minutes; keep warm.
- Wrap bacon slice around edge of each steak; secure with toothpicks.
- Coat steaks with remaining mustard; sprinkle with pepper.
- Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
- Remove toothpicks; serve steak topped with warm mushroom sauce.
Nutrition Facts : Calories 516.4, Fat 43.4, SaturatedFat 17.9, Cholesterol 111.2, Sodium 461.6, Carbohydrate 5.4, Fiber 1.4, Sugar 1.3, Protein 24.6
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