Best Tournedos Diane Recipes

MAUDE BRENNAN'S STEAK DIANE

Steps:

• Melt the butter in a large skillet over low heat.
• When the butter is melted, place the slices of meat in the skillet and simmer until medium done.
• Turn the slices over and cook on the other side.
• When the meat is cooked, remove it to a large serving platter and set aside.
• Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan.
• Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco.
• Cook a few minutes longer, just until the sauce is slightly thickened.
• Put the slices of meat back in the skillet and cook about 30 seconds on each side.
• Place the slices on the serving platter again, then pour the sauce from the pan evenly over them.
• Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.

BEEF TENDERLOIN TOURNEDOS WITH HERBY MATCHSTICK FRITES

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 ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE

Steps:

• In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
• Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
• To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables.
• Vegetable Bouquetiere:
• Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
• To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
• Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
• In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm.
• In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a sauté pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie.

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.

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

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.

EASY STEAK DIANE

Steps:

• Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
• Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
• Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
• Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
• Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
• Stir to dislodge any crusty bits from base of pan.
• Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
• Return steaks to pan until just heated through.
• Serve immediately with the sauce.

GLAZED BEEF TOURNEDOS

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.