Best 5 Tournedos Of Beef Tenderloin Recipes

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Indulge in the culinary masterpiece that is Tournedos of Beef Tenderloin, a dish that tantalizes taste buds with its exquisite flavors and elegant presentation. Originating from France, this classic dish features tenderloin steaks cut into rounds and cooked to perfection, often served with a rich and flavorful sauce. Our curated collection of recipes offers a diverse range of culinary interpretations, from the classic Tournedos Rossini adorned with foie gras and truffles to innovative variations that incorporate unique ingredients and cooking techniques. Embark on a culinary journey and discover the delectable nuances of this timeless dish, sure to impress food enthusiasts and create lasting memories at your table.

Here are our top 5 tried and tested recipes!

GLAZED BEEF TOURNEDOS



Glazed Beef Tournedos image

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

3 tablespoons steak sauce
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 garlic clove, minced
4 beef tenderloin steaks (6 ounces each)

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

BEEF TENDERLOIN TOURNEDOS WITH HERBY MATCHSTICK FRITES



Beef Tenderloin Tournedos with Herby Matchstick Frites image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 3 servings

Number Of Ingredients 20

1 tablespoon olive oil
Six 2 1/2-ounce medallions beef tenderloin
Kosher salt and freshly ground black pepper
15 button mushrooms, halved
3 tablespoons pickled green peppercorns
2 shallots, diced
1/2 cup cognac
6 fat sauce spoons demi-glace
3 teaspoons Dijon mustard
Juice of 1 lemon
3/4 cup heavy cream, plus more as needed
3 tablespoons butter, cubed
Finely chopped fresh parsley, for garnish
Vegetable oil, for frying
3 russet potatoes
1/2 bunch fresh rosemary
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 cloves garlic, smashed
Salt

Steps:

  • For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest.
  • Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flambé. (If you don't wish to flambé, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes.
  • Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm.
  • For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F.
  • Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain.
  • Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible.
  • Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste.
  • Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste.
  • Serve the tournedos with the frites.

TOURNEDOS OF BEEF FORESTIERE



Tournedos of Beef Forestiere image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 18

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon thyme, chopped
1 small onion, finely chopped
2 cloves garlic, minced
6 filet mignon
12 pearl onions, blanched
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces sliced bacon lardons
2 1/2 cups wild mushrooms
1/2 cup red wine
2 sprigs thyme
1 bay leaf
1 1/2 cups beef stock
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

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 OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN



Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

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.

TOURNEDOS OF BEEF TENDERLOIN RECIPE



Tournedos of Beef Tenderloin Recipe image

Provided by HeatherS

Number Of Ingredients 16

BEARNAISE SAUCE
1/2 cup red wine vinegar
1/2 cup chopped onion
2 tsp. chopped fresh tarragon
1/2 tsp. minced garlic
1/2 tsp. cracked black peppercorns
3 egg yolks
1 cup clarified butter
1 Tbsp. chopped parsley
1/4 cup margarine
1 lb. quartered mushrooms
1/4 cup chopped onion
2 bay leaves
1 Tbsp. chopped parsley
1 V2 Ib. beef tenderloin, sliced into 12 slices
3 medium tomatoes, halved, seeded

Steps:

  • In a medium saucepan heat vinegar, onion, tarragon, garlic and peppercorns over high heat until reduced by half; strain. Place egg yolks in top of double boiler; whisk until thickened slightly and pale yellow. Place double boiler over low heat, whisking yolks constantly until yolks have thickened and bottom of pan is visible between strokes. Remove from heat; slowly whisk in clarified butter, drop by drop. Stir in vinegar reduction and parsley. Keep warm over warm water. In large frying pan melt margarine over high heat; stir in mushrooms, onion and bay leaves. Cook, stirring constantly, until onion is tender. Remove bay leaves. Season to taste with salt and pepper; stir in parsley. Keep warm. Place beef on broiler pan. Broil 4 inches from heat 8 to 12 minutes, turning once, or until desired doneness. Place on serving plates; add mushrooms to each. Spoon Bearnaise sauce into tomato halves; serve with beef Tip: Beef can be cooked over hot coals on a charcoal grill. see cookbook sauce,stocks and dressing for how to clarify butter

Tips:

  • Choose high-quality beef tenderloin: Look for tenderloin that is a deep red color with fine marbling.
  • Trim the tenderloin properly: Remove any excess fat or silver skin from the tenderloin before cooking.
  • Season the tenderloin generously: Use a flavorful blend of salt, pepper, and herbs to season the tenderloin before cooking.
  • Sear the tenderloin quickly: Sear the tenderloin in a hot pan over high heat to create a flavorful crust.
  • Cook the tenderloin to the desired doneness: Cook the tenderloin to your desired doneness, using a meat thermometer to ensure accuracy.
  • Let the tenderloin rest before serving: Allow the tenderloin to rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.

Conclusion:

Tournedos of beef tenderloin is a classic dish that is sure to impress your guests. With its tender, flavorful meat and elegant presentation, this dish is perfect for a special occasion dinner. By following the tips in this article, you can create a delicious and memorable tournedos of beef tenderloin that everyone will love.

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