Tournedos Diane Food

TOURNEDOS DIANE

Steps:

• 1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.
• 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.
• 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.
• 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.

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 FORESTIERE

Steps:

• Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
• For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
• Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON

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.

TOURNEDOS OF BEEF

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.

TOURNEDOS ROSSINI

Steps:

• Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
• In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
• Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
• Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
• Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
• Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.