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 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).
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.
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 ROSSINI
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 398 milligrams, Sugar 0 grams
VENISON TOURNEDOS
Provided by Elaine Louie
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
- In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare. Pick up steaks with fork and sear the sides. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
- Meanwhile, boil game stock until it is reduced to 1 cup. Pour off butter from skillet. Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom. Lower heat and add game stock, creme fraiche and red currant jelly. Stir and simmer 2 minutes. Place venison steaks on serving platter and spoon sauce around.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 305 milligrams, Sugar 9 grams, TransFat 1 gram
SALMON TOURNEDOS WITH HERB SAUCE
Steps:
- Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
- Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
- Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
- Bake salmon packets until salmon is cooked through, about 10 minutes.
- Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
- Transfer salmon to plates. Spoon sauce around and serve.
BEEF AND BACON TOURNEDOS
This doesn't really use tournedos or filet mignon, just plain old flank steak. It's a relatively easy recipe for grilled roll-ups that are less expensive than steak. I have trouble finding flank steak anymore, but a great substitution I've found at Wal-Mart is a Latin American cut called milanesa.
Provided by LexingtonMom
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until almost done but not crisp.
- Pound steak until it is less than 1/2 inch thick. Sprinkle with meat tenderizer.
- Sprinkle meat with pepper and two salts. Score diagonally (making shallow, diamond-shaped cuts).
- Flip steak. Place bacon strips lengthwise on steak. Sprinkle with parsley.
- Roll up and skewer with 8-10 sticks. Cut into slices.
- Grill 15 minutes on medium-high heat, turning once.
Nutrition Facts : Calories 361, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.2, Sodium 570.5, Carbohydrate 0.4, Fiber 0.1, Protein 28.5
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 WRAPPED IN BACON AND SAGE
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
- Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
- Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
- Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.
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