Best 8 Tournedos Diane Recipes

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Tournedos diane is a classic French dish that has become a favorite among food lovers around the world. It is a tender cut of beef fillet that is seared and then finished in a creamy sauce made with shallots, mushrooms, and brandy. The result is a dish that is both elegant and delicious. The origins of tournedos diane are somewhat murky, but it is believed to have been created in the late 19th century by chef Auguste Escoffier. Regardless of its origins, tournedos diane has become a staple of French cuisine and is now enjoyed by people all over the world.

Here are our top 8 tried and tested recipes!

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



Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

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.

TOURNEDOS DIANE



Tournedos Diane image

A recipe I found on www.nomenu,com by: From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: A classic from another generation of diners (those of the immediate post-war era), this luscious beef dish is a well-liked specialty at Brennan's, among other places. They bring out three thick disks of filet mignon and prepare them and the sauce at the table. This is not the steak Diane you might find in a classic cookbook, but it is a very good dish. I guarantee you will be getting up every drop of that sauce.

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter (clarified butter preferred)
2 tournedos beef, about 10 oz. each (beef fillet mignon)
1 ounce brandy
3 garlic cloves, chopped
1 small white onion, chopped
2 stalks celery, chopped
3 sprigs fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black peppercorns
1/4 cup red wine
1/4 cup Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon tabasco soy sauce (or regular soy sauce, plus three dshes of Tabasco)

Steps:

  • 1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.
  • 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.
  • 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.
  • 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.

SEARED BEEF TOURNEDOS WITH HERB-ROASTED POTATOES AND SAUCE AU POIVRE (DELMONICO STEAKHOUSE)



Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre (Delmonico Steakhouse) image

Provided by Food Network

Categories     main-dish

Time 12h15m

Yield 2 servings

Number Of Ingredients 33

1 teaspoon salt
6 (3-ounce) beef tournedos
2 tablespoons Dijon mustard
2 tablespoons cracked black pepper
4 teaspoons vegetable oil
1 to 2 tablespoons brandy, for flambeing
1 tablespoon coarsely ground black pepper
1 tablespoon vegetable oil
1 tablespoon chopped shallots
1 tablespoon drained, rinsed, and crushed whole green peppercorns
1/2 cup brandy
1 1/2 teaspoons Dijon mustard
2 cups Veal Reduction, recipe follows
1/8 teaspoon salt
Herb-Roasted Potatoes, recipe follows
4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)
2 tablespoons olive oil
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 garlic cloves, peeled and smashed
1/4 cup tomato paste
6 quarts water
4 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon whole black peppercorns
2 cups dry red wine
2 1/2 pounds small red bliss potatoes, scrubbed well and quartered
1/4 cup chopped assorted fresh herbs, such as parsley, basil, thyme, rosemary, chives
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

VENISON TOURNEDOS



Venison Tournedos image

Provided by Elaine Louie

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon green peppercorns
1 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 pound venison fillet, cut into 4 steaks
6 tablespoons clarified butter
3 cups game stock
2 tablespoons Madeira
2 tablespoons creme fraiche
2 tablespoons red currant jelly

Steps:

  • With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
  • In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare. Pick up steaks with fork and sear the sides. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
  • Meanwhile, boil game stock until it is reduced to 1 cup. Pour off butter from skillet. Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom. Lower heat and add game stock, creme fraiche and red currant jelly. Stir and simmer 2 minutes. Place venison steaks on serving platter and spoon sauce around.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 305 milligrams, Sugar 9 grams, TransFat 1 gram

GLAZED BEEF TOURNEDOS



Glazed Beef Tournedos image

I found this wonderful, quick recipe in a book years ago. It's been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. -Janet Singleton, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

3 tablespoons steak sauce
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 garlic clove, minced
4 beef tenderloin steaks (6 ounces each)

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.

Nutrition Facts : Calories 308 calories, Fat 12g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

TOURNEDOS BRENNAN



Tournedos Brennan image

Yes, this is from Brennan's in New Orleans, and yes it is wonderful. This is one of my stand-by dishes for special occasions, and sometimes just because I want it!

Provided by Miss Annie

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup canned sliced mushrooms, reserve liquid
1 tablespoon flour
1/2 cup mushroom liquid
1/4 cup red wine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash black pepper
4 small filet mignon
1 large ripe tomatoes

Steps:

  • In a small saucepan, melt butter and saute mushrooms.
  • Add flour and cook slowly a few minutes until slightly browned.
  • Stir in wine, mushroom juice, and seasonings.
  • Cook until thickened.
  • While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill.
  • Arrange tomato slice on each filet and pour mushroom sauce over all.

TOURNEDOS ROSSINI



Tournedos Rossini image

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

SALMON TOURNEDOS WITH HERB SAUCE



Salmon Tournedos with Herb Sauce image

Categories     Herb     Bake     Salmon     Winter     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 6- to 8-ounces salmon steaks (about 3/4 inch thick), boned, skinned
2 burrito-style flour tortillas (about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoons minced fresh dill
2 tablespoons plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces

Steps:

  • Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
  • Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
  • Bake salmon packets until salmon is cooked through, about 10 minutes.
  • Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
  • Transfer salmon to plates. Spoon sauce around and serve.

Tips:

  • For the perfect steak, choose a high-quality cut of beef, such as tenderloin or strip loin.
  • Season the steak generously with salt and pepper before cooking.
  • Cook the steak over high heat until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving.
  • For the Diane sauce, use a good quality beef stock and a flavorful red wine.
  • Reduce the sauce until it is thick and flavorful.
  • Add the butter and cream to the sauce just before serving.
  • Serve the steak with the Diane sauce and your favorite sides.

Conclusion:

Tournedos Diane is a classic French dish that is sure to impress your guests. The tender steak, flavorful sauce, and elegant presentation make this dish perfect for a special occasion. With a little planning and effort, you can easily recreate this dish at home.

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