What are Beef Tournedos?
A primal cut of beef known as a beef tenderloin is thin at one end and thick at the other. The third and fourth steaks from the middle of the tenderloin are called filet mignons. A smaller steak filet known as a tournedos steak is taken from the beef tenderloin’s narrow end. Due to the narrower end of the tenderloin, tournedos steaks are typically cut thicker.
Tournedos vs. Filet Mignon … Is tournedos filet mignon? Technically yes. Just from a different slice of the primal.
I frequently prepare beef tournedos steak, and when I choose steaks, I carefully consider all the pieces marked “Fillet Mignon.” I prefer the taller, leaner steaks over the wider, flatter tournedo-style steaks.
Pan Seared Filet Mignon
For this recipe, the Maillard Reaction is achieved by briefly browning the pan-seared filet mignon over medium-high heat. Heat causes the golden brown crust known as the Maillard Reaction, which alters the color and produces flavor. Consider a piece of toast that has just come from the toaster as the ideal illustration of the Maillard Reaction.
We’ll then make a quick red wine mushroom sauce after removing the seared steaks from the pan.
The Red Wine Mushroom Sauce
The red wine sauce in this recipe is made with veal demi-glace. Incredible thick, rich, dark sauce with a thick, syrupy consistency. Using espagnole sauce and a brown stock, like beef or veal, to create It can be a project to make at home.
Find a specialty store in your area to purchase a good quality pre-made demi-glace. There are several selections of demi-glace available for purchase on Amazon, such as More Than Gourmet French Veal Demi-glace. If you’d like to make your own using beef stock, I like this article and short-cut recipe from The Spruce Eats.
It makes a delicious sauce that goes well with steak when combined with red wine, shallots, and mushrooms.
- Beef Tenderloin Filet Mignon Steaks
- Mushrooms: White Button or Baby Bella.
- Shallot
- Merlot or Cabernet Sauvignon are examples of robust red wines.
- Demi-Glace: Preferably veal.
- Butter
- Your preferred mixture, Montreal Steak Seasoning, works well here.
- Fresh Thyme
Tip: Study the selection of Filet Mignon steaks. Select two that are taller and narrower rather than wider and flatter. These are tournedos steak, and they were probably cut from the tenderloin’s narrower end.
- Shallot: Use thin sliced green onions in place of shallots.
- Thyme: Substitute dried thyme for fresh.
A good rule of thumb is 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs when substituting dried for fresh herbs. Some herbs season better when used in dried form. Oregano is a good example.
Step by Step Instructions, It’s Easy
This recipe goes pretty quickly, so prepare and keep warm any side dishes before beginning.
- Step 1: Season steaks with the steak seasoning to taste. Heat a heavy pan over medium high heat. Stir hot pan with butter or oil until butter melts or oil shimmers. Put the tournedos in the pan and quickly brown both sides of them. Place the plate with the pan-seared filet mignon aside.
- Add the minced shallots in step two, and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for ten minutes.
- Step 3: Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
- Step 4: Re-add beef filet tournedos to the pan and heat through to finish the steaks to the desired doneness. To ensure even cooking and maximum flavor, turn steaks a couple of times. And as the steaks cook, use a spoon to spoon some of the sauce over them.
Steak Internal Temperature Doneness Guide
- Rare: 125 – 130 degrees
- Medium Rare: 130 – 140
- Medium: 140 – 150
- Medium Well: 150 – 160
- Well: Over 160 degrees
Use a digital read instant meat thermometer. To determine the internal temperature of the steak, halfway through the center insert a thermometer.
A cast iron skillet is always a good choice to sear and cook meats. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared filet mignon.
- Steak internal temperature doneness guidelines: Rare: 125–130°, Medium Rare: 140–150°, Medium Well: 150–160°, and Well: Over 160°
- Use a digital read instant meat thermometer. To determine the internal temperature of the steak, halfway through the center insert a thermometer.
- Don’t forget to rest the steaks. They will continue to cook while they rest. Steaks that have rested will have more evenly distributed juices, making for consistently delicious bites.
More Steak Recipes You Might Like
And if you’re looking for more beef recipes, check out Beef Categroy, where you can find a ton of delicious ones, like the Crock Pot Cola BBQ Brisket recipe that is the most popular on my website.
This recipe is adapted from a recipe for our local specialty and meat market, Tony’s Market.
Beef Tournedos in Red Wine Mushroom Sauce
- ▢ 2 3-4 ounce Filet Mignon Steaks
- 2 teaspoons of Montreal Steak Seasoning are appropriate here.
- ▢ 2 Tablespoons Butter or neutral oil, such as Canola
- ▢ 1 large Shallot peeled and minced
- ▢ 8 ounces Button Mushrooms or Baby Bella, sliced.
- ▢ 1 Cup Red wine Merlot or Cabernet Sauvignon
- ▢ 2-3 sprigs Fresh Thyme or 1/8 teaspoon dried thyme
- ▢ 1 Cup Prepared Veal Demi-glace
- Season steaks with the steak seasoning. to taste. Heat a heavy pan over medium high heat. Stir hot pan with butter or oil until butter melts or oil shimmers. Put the tournedos in the pan and quickly brown both sides of them. Place the filet mignon steaks that have been pan seared on a plate and reserve.
- Add the minced shallots and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
- Re-add the filet tournedos to the pan and cook them until they reach the desired doneness by simmering. Turn steaks a couple of times for even cooking. To ensure even cooking and maximum flavor, turn steaks a couple of times. Additionally, as the steaks cook, use a spoon to drizzle some of the sauce over them.
- Transfer the steaks to a cutting board, cover with foil, and allow to rest for approximately 5 minutes.
- Serve on warmed plates, dousing each steak with a bit of the mushroom wine sauce. Serve with mashed potatoes or noodles. A nice side dish would be a green vegetable like asparagus or green beans.
- 2 Cups beef broth
- 1 Tablespoon Butter
- 1 teaspoon cornstarch dissolved in 3 Tablespoons water
- 1/8 teaspoon Sherry
- Rare: 125 – 130 degrees,
- Medium Rare: 130 – 140,
- Medium: 140 – 150,
- Medium Well: 150 – 160,
- Well: Over 160 degrees
- Use a digital read instant meat thermometer. To determine the internal temperature of the steak, halfway through the center insert a thermometer.
Dinner will be beef tournedos steak with red wine mushroom sauce.
Tournedos, Pepper Sauce, Chanterelle – Bruno Albouze
FAQ
What is the difference between filet mignon and tournedos?
The third and fourth steaks from the middle of the tenderloin are called filet mignons. A smaller steak filet known as a tournedos steak is taken from the beef tenderloin’s narrow end. Due to the narrower end of the tenderloin, tournedos steaks are typically cut thicker.
Is tournedos filet mignon?
In the U. S. supermarkets and eateries frequently sell the tenderloin’s large and central ends as filet mignon. The smaller central portion is referred to as a tournedos, the larger central portion as a châteaubriand, and the cut from the large end known as the tête de filet (lit.
What does tournedos of beef mean?
The plural of tournedos is a small beef fillet that is typically cut from the tip of the tenderloin.
What kind of meat is beef tournedos?
A “small filet of beef, typically cut from the tip of the tenderloin” is referred to as a “beef tournedo.” The Costco Dalisa Beef Tournedos might appeal to you if you like steak. They’re ready-to-grill, bacon-wrapped, seasoned round steaks that come individually packaged.