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

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

brenda
[email protected]

This recipe was a disaster! The beef tournedos were burnt and the sauce au poivre was curdled. I would not recommend this recipe to anyone.


Genet haileysus
[email protected]

This dish was a bit too rich for my taste. The beef tournedos were fatty and the sauce au poivre was very heavy. I wouldn't recommend this recipe to anyone who doesn't like rich food.


Connie Huerter
[email protected]

I'm not a big fan of beef, but this dish was surprisingly good. The beef tournedos were cooked perfectly, and the sauce au poivre was delicious. I would definitely make this dish again.


Sana Talha
[email protected]

This recipe was easy to follow and the results were delicious! The beef tournedos were tender and juicy, and the sauce au poivre was rich and flavorful. I will definitely be making this dish again.


haleigh judson
[email protected]

This dish was a disappointment. The beef tournedos were dry and overcooked, and the sauce au poivre was bland. I would not recommend this recipe.


Aman Hossain
[email protected]

This recipe is a keeper! The beef tournedos were cooked perfectly, and the sauce au poivre was amazing. I will definitely be making this dish again and again.


Kashif Ansari
[email protected]

This dish was okay, but I've had better. The beef tournedos were a bit tough, and the sauce au poivre was lacking in flavor. I wouldn't recommend this recipe.


Yarel Garcia
[email protected]

I was really excited to try this recipe, but I was disappointed with the results. The beef tournedos were overcooked, and the sauce au poivre was too salty. I won't be making this dish again.


Deepak fun memorable
[email protected]

This recipe was a bit challenging for me, but it was worth the effort. The beef tournedos were cooked perfectly, and the sauce au poivre was delicious. I would definitely make this dish again.


Nanda Hulana
[email protected]

I've made this dish several times now, and it's always a hit with my family and friends. The beef tournedos are always tender and juicy, and the sauce au poivre is to die for. I highly recommend this recipe!


Sarah Mwenya
[email protected]

This dish was absolutely divine! The beef tournedos were cooked to perfection, and the herb-roasted potatoes were crispy on the outside and fluffy on the inside. The sauce au poivre was rich and flavorful, and it really brought the whole dish togethe