18-Year Traditional balsamic ·
Horseradish Mustard ·
Meat and Poultry ·
SELECT Robust olive oil ·
Vinoso Vinegar ·
Beef Tournedos
Beef Tournedos
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 12 beef tenderloin tournedos steaks 1 - 1 1/2 ounces each
- salt and pepper
- Fustini’s Robust SELECT olive oil
- Melba Toast Rounds
- Potato Rounds
- 1 teaspoon Fustini’s Robust SELECT olive oil
- 2 tablespoons shallot - minced
- 1 tablespoon Fustini’s Vinoso Wine Vinegar
- 1 tablespoon white wine
- 1 tablespoon fresh tarragon
- 2 egg yolks
- simmering water
- 1/2 teaspoon soft butter
- 1/2 teaspoon heavy cream
- 1 stick butter - melted
- pinch salt
- 2 tablespoons Horseradish Mustard
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon Fustini’s Robust SELECT olive oil
- salt and pepper
- red pepper, brunoise
- 1 teaspoon Fustini’s Robust SELECT olive oil
- 1 large onion - diced
- 1 tablespoon water
- 2 clove garlic - minced
- 1/4 cup Fustini’s 18 Year Balsamic Vinegar
- salt and pepper
- chopped chives
Directions
- Season beef with salt and pepper and fry in a large skillet in oil to the desired temperature. Serve on toast rounds with sauces and garnishes around the potato.
- Place Fustini&rsquo,s olive oil in a small skillet over moderate heat. Add shallot and cook, stirring often until soft - 3 minutes. Add Fustini&rsquo,s Vinoso Wine Vinegar and white wine and bring to simmer. Add tarragon and turn heat to low. Simmer until all but one tablespoon of liquid is left. Remove from heat and let cool to room temperature. Place egg yolks in a metal bowl and whisk while holding the bowl over simmering water. Whisking constantly, cook egg yolks until you cannot hold your bare hand on the bottom of the bowl. Remove bowl from heat and immediately whisk in soft butter and heavy cream. Once butter is melted, whisk in melted butter slowly to emulsify the sauce. Season with salt and whisk in the tarragon mixture. Use immediately.
- Mix all together and season with salt and pepper. Refrigerate until ready to use.
- Heat oil in a pot with a tight-fitting lid over moderately high heat. Add onion and water and place lid on top. Cook onion until very soft - 20 minutes. Remove lid from pot and cook, stirring often, until all water is gone and onions are golden brown - another 30 to 40 minutes. Add garlic and cook a few minutes then add vinegar. Bring to a simmer, turn heat to low and simmer for 3 minutes. Season with salt and pepper.
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