Tournedos

Tournedos

By
From
Encyclopedia of Food and Cookery
Serves
4

The French name for a small thick steak cut from the centre of a beef fillet; trim fillet of all fat and gristle and remove outer sinew. A tournedos should be about 5 cm thick when it is ready for cooking, but if it comes from the area towards the narrower end of the fillet, it may be cut thicker and flattened with your hand to make it a little wider. Then shape it with your hands into a neat circular shape, and tie string around it to keep the shape, before cooking it.

A tournedos can be grilled but is usually pan-fried, and is often served on a croûte, to catch the juices. It can be garnished in many ways to make luxury dishes which take their names from the garnish.

Ingredients

Quantity Ingredient
1 tablespoon oil
30g butter
4 tournedos
4 round croutes
freshly ground black pepper
salt
sauce of your choice, (see recipe)
garnish of your choice, (see recipe)

Method

  1. Heat a large, heavy frying pan until a drop of water flicked onto the surface will bounce and sizzle. Add oil and heat, then add butter and, when just turning brown, put in tournedos. Sear for 2 minutes on each side.
  2. Reduce heat to moderately low and continue to cook, turning once, for about 5 minutes more for rare, 7 minutes for medium-done.
  3. Remove strings from tournedos and place each on a hot croûte set on a heated plate. Season with salt and pepper. Garnish as desired and serve immediately.

Variations

  • Tournedos Rossini: Place a slice of foie gras on each tournedos and spoon 190 ml hot madeira sauce over them. Top each with a slice of truffle.

    Tournedos Parisienne: Garnish each plate with asparagus tips and noisette potatoes, and spoon 190 ml warm béarnaise sauce over them.

    Tournedos Chasseur: Spoon 190 ml hot chasseur sauce over tournedos and sprinkle with finely chopped parsley.

    Tournedos Opéra: Accompany tournedos with individual rich shortcrust pastry tart shells filled with diced chicken livers, sautéed in butter, mixed with madeira sauce.
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