Best 2 Seared Beef Tournedos With Herb Roasted Potatoes And Sauce Au Poivre Delmonico Steakhouse Recipes

Are you craving a restaurant-quality meal at home? Look no further than seared beef tournedos with herb roasted potatoes and sauce au poivre delmonico steakhouse. This dish is a culinary masterpiece that combines tender and juicy beef tournedos, crispy and flavorful herb roasted potatoes, and a rich and velvety sauce au poivre. Elevate your next dining experience with this extraordinary recipe that promises to tantalize your taste buds and leave you feeling like you've stepped into a world-class steakhouse.

Here are our top 2 tried and tested recipes!

STEAK AU POIVRE

Steak au Poivre image

Provided by Alton Brown

Categories main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)

Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms) image

This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.

Provided by Chef Kate

Categories Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 filet mignon, 2-inch thick (or tournedos)
1/4 cup peppercorn
1 1/2 tablespoons butter (approximate)
3 tablespoons cognac
salt
1 1/2 tablespoons butter
6 tablespoons whipping cream
1 lb mushroom, sliced thinly
1/4 cup parsley, fresh, chopped

Steps:

Mash peppercorns with a mallet or the back of a heavy pan.
Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
Remove the steaks to a platter and allow to rest.
Add cognac to the pan and heat for just a few seconds and then set ablaze.
Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
Pour over fillets and sprinkle with parsley.
Option 2: Skip the cream (but it's better with).

Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8

Tips:

Use good quality ingredients, especially for the beef tenderloin. Look for a tenderloin that is well-marbled and has a deep red color.
Make sure the beef tenderloin is at room temperature before cooking. This will help it cook evenly.
Sear the beef tenderloin in a hot skillet until it is browned on all sides. This will help to seal in the juices and give the steak a nice crust.
Cook the beef tenderloin in a preheated oven to your desired doneness. For a medium-rare steak, cook it for about 4-5 minutes per side. For a medium steak, cook it for about 6-7 minutes per side. For a medium-well steak, cook it for about 8-9 minutes per side.
Let the beef tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak, making it more tender and flavorful.
Serve the beef tenderloin with your favorite sides, such as herb-roasted potatoes, asparagus, or green beans. You can also make a delicious sauce to accompany the steak, such as a béarnaise sauce or a red wine sauce.

Conclusion:

Seared beef tournedos with herb-roasted potatoes and sauce au poivre is a classic dish that is perfect for a special occasion. It is a delicious and elegant dish that is sure to impress your guests. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a special meal to make, give this recipe a try.