Beef Tournedos are a rich, elegant, yet very easy-to-prepare main dish of French origin: ideal for family lunches or dinners with friends, they pair perfectly with potato-based side dishes such as mashed potatoes, baked potatoes, or duchess potatoes.
One of the most popular ways to prepare tournedos is Rossini-style, with foie gras and black truffle, but here we offer an equally tasty version, in which the meat is deglazed with brandy and pan-seared for a few minutes, so that it is browned on the outside but pink and juicy on the inside. It is then topped with a creamy sauce that makes the medallions irresistible.
Depending on your tastes, you can choose pork or veal fillets instead of beef: the result will be equally delicious.
To make the medallions even more flavorful, you can marinate them overnight in a mixture of white wine, garlic cloves, bay leaves, and parsley. Then, simply drain them well from the marinade and proceed as per the recipe.
What Are Tournedos?
The term tournedos refers to slices (medallions) of fillet —usually beef, but can also be pork or veal —at least 2-3 cm thick, obtained from the central part of the fillet itself or from other particularly tender, sinew-free cuts such as sirloin, roast beef, and flank steak.
Ingredients
How to Make Beef Tournedos With Creamy Sauce
First, seal the medallions well with string: this step will allow the meat to maintain its shape, thus promoting uniform cooking.
First, seal the medallions well with string: this step will allow the meat to maintain its shape, thus promoting uniform cooking.
Melt the butter in a non-stick pan, then arrange the fillets so that they are close enough together to not leave large empty spaces where the sauce could burn, but at the same time they are not crowded together, because in that case the steam created would cause the meat to stew rather than brown.
Melt the butter in a non-stick pan, then arrange the fillets so that they are close enough together to not leave large empty spaces where the sauce could burn, but at the same time they are not crowded together, because in that case the steam created would cause the meat to stew rather than brown.
Cook for a minute on each side, then, as soon as the meat begins to brown, deglaze with the brandy and set it alight. Once the heat is off, continue cooking for another minute on each side, then transfer the fillets to a plate and keep them warm, covered with a lid.
Cook for a minute on each side, then, as soon as the meat begins to brown, deglaze with the brandy and set it alight. Once the heat is off, continue cooking for another minute on each side, then transfer the fillets to a plate and keep them warm, covered with a lid.
Now dedicate yourself to preparing the dressing sauce: in a small bowl mix the Marsala, mustard, Worcestershire and Tabasco.
Now dedicate yourself to preparing the dressing sauce: in a small bowl mix the Marsala, mustard, Worcestershire and Tabasco.
Pour the sauce into the pan where the meat was cooked and mix it with the cooking juices.
Pour the sauce into the pan where the meat was cooked and mix it with the cooking juices.
Then add the cream and mix well with a wooden spoon.
Then add the cream and mix well with a wooden spoon.
At this point, take the fillets and place them delicately in the sauce. Cook for another minute on each side, then season with salt. To ensure the meat is cooked through, gently press it with your fingers; it should be springy.
At this point, take the fillets and place them delicately in the sauce. Cook for another minute on each side, then season with salt. To ensure the meat is cooked through, gently press it with your fingers; it should be springy.
The tournedos are ready: arrange them on a serving dish with plenty of sauce and bring to the table, finishing, if you like, with a sprinkling of pepper.
The tournedos are ready: arrange them on a serving dish with plenty of sauce and bring to the table, finishing, if you like, with a sprinkling of pepper.
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