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Tournadoes are a small fillet of beef usually cut from the tip of the tenderloin
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’s olive oil in a small skillet over moderate heat. Add shallot and cook, stirring often until soft - 3 minutes. Add Fustini’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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