The Dish Archive: Beef tournedos
Tournedos of Beef, Sautéed Spinach, Bordelaise Sauce (serves six)
For the steaks:
-- 12 tenderloin steaks (3.5 ounces -- available at a good butcher)
-- Canola oil
In two medium-sized sauté pans heat canola oil until very hot. Season steaks and sear in oil for three minutes per side. (This should be medium rare) Remove and let rest for two minutes.
For the sauce:
-- 1 quart of veal stock
-- 1 cup of red wine
-- ½ cup of port
-- 3 each shallots sliced
Reduce wine, port and shallots until almost dry. Add veal stock and reduce until it coats the back of the spoon.
-- 12 pieces of telligio cheese
Place a piece of tellegio cheese on each steak and melt in oven at broiler temperature. Place two mounds of sautéed spinach down on each mound. Place steak on top of the mound. Spoon sauce around.
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