Decadent Tournedos with Herb-Infused Bearnaise
Indulge in a refined culinary experience with Decadent Tournedos, featuring juicy beef tenderloin steaks crowned with a rich, herb-infused Bearnaise sauce. This elegant dish is perfect for a special occasion or an impressive dinner party, particularly when paired with crispy roasted or sautéed potatoes, and a peppery watercress salad. Prepare the luscious sauce ahead of time and let its flavors meld together; it can be kept warm in a rinsed thermos for up to two hours. With its vibrant flavors and beautiful presentation, this dish is sure to delight and impress your guests.
4
Servings
180
Calories
14
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Shallots
4 large (minced)
Fresh mushrooms
3/4 lb (minced)
Salt and pepper
to taste (seasoning)
Tomato paste
1 teaspoon (stirred in)
Oil
1 tablespoon (for frying)
Beef tenderloin steaks
4 (cut 1 1/4 inch thick (tournedos))
Egg yolks
2 (raw)
Butter
1/2 cup (divided into 3 pieces)
Fresh lemon juice
1 tablespoon (freshly squeezed)
Grated onion
3/4 teaspoon (freshly grated)
Minced parsley
1 teaspoon (fresh)
Tarragon
2 teaspoons (fresh or white vinegar if preferred)
Dried tarragon
1/4 teaspoon (optional)
Instructions
1
Begin by preparing the mushroom mixture. In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add the minced shallots and mushrooms, sautéing until the moisture has mostly evaporated, about 5-7 minutes. Season with salt and pepper to taste, then stir in the tomato paste. Remove from heat and set aside.
2
Next, heat 1 tablespoon of oil in a large skillet over high heat. Season the beef tenderloin steaks with salt and pepper. Add the tournedos to the skillet, cooking for approximately 3 minutes on each side for a rare finish. Adjust cooking time as needed for your desired doneness.
3
Once cooked to your liking, transfer the tournedos to a heated serving platter. Top each steak generously with the sautéed mushroom mixture, ensuring even distribution.
4
For the Bearnaise sauce, place egg yolks and lemon juice in the top of a double boiler over hot water, ensuring the water does not touch the bottom of the bowl. Gradually add the butter, one piece at a time, stirring constantly until each piece is fully melted before adding the next. Continue to stir until the sauce thickens and becomes creamy.
5
Remove from heat and gently fold in the remaining ingredients: grated onion, minced parsley, tarragon, and additional seasoning as desired. Serve the Bearnaise sauce warm over the mushroom-topped tournedos, and enjoy.
Nutrition Information
15g
Fat
3.75g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Decadent Tournedos with Herb-Infused Bearnaise, featuring beef tenderloin steaks.
How many servings does this tournedos recipe make?
This recipe is designed to yield 4 servings.
What cut of beef is used for tournedos?
The recipe uses beef tenderloin steaks cut 1 1/4 inches thick.
How many calories are in one serving of this dish?
There are 180 calories per serving.
How long should the tournedos be cooked for a rare finish?
The steaks should be cooked for approximately 3 minutes on each side over high heat.
What are the primary ingredients in the herb-infused Bearnaise sauce?
The sauce includes egg yolks, lemon juice, butter, grated onion, minced parsley, and tarragon.
How should the mushrooms be prepared for this recipe?
The fresh mushrooms should be minced and sautéed with shallots until their moisture evaporates.
What can be used if fresh tarragon is unavailable?
You can use white vinegar or 1/4 teaspoon of dried tarragon as a substitute.
What is the best way to keep Bearnaise sauce warm?
The sauce can be kept warm in a rinsed thermos for up to two hours before serving.
How much fat is contained in one serving?
Each serving contains 15 grams of fat.
What type of pan is used to sauté the mushrooms?
A medium skillet is recommended for preparing the mushroom mixture.
How many grams of protein are in each serving?
There are 10 grams of protein per serving.
What is the role of tomato paste in this recipe?
A teaspoon of tomato paste is stirred into the sautéed mushroom mixture for added depth of flavor.
How is the butter added when making the Bearnaise sauce?
The 1/2 cup of butter is divided into 3 pieces and added one piece at a time, stirring constantly.
What equipment is needed to cook the Bearnaise sauce?
A double boiler is used to cook the sauce over hot water without direct contact with the heat source.
What side dishes are recommended for this recipe?
Crispy roasted or sautéed potatoes and a peppery watercress salad are excellent pairings.
How many shallots are needed for the mushroom mixture?
The recipe calls for 4 large minced shallots.
What is the total carbohydrate content per serving?
Each serving contains 3.75 grams of carbohydrates.
How long does it take to sauté the mushrooms?
It takes approximately 5 to 7 minutes for the moisture to evaporate.
When should the salt and pepper be added to the steaks?
The beef tenderloin steaks should be seasoned with salt and pepper just before they are added to the large skillet.
What type of oil is used for frying the steaks?
The recipe specifies using 1 tablespoon of oil over high heat.
How should the onion be prepared for the Bearnaise sauce?
The onion should be freshly grated, using about 3/4 of a teaspoon.
What is the first step in the recipe instructions?
The first step is preparing the mushroom mixture by melting butter and sautéing the shallots and mushrooms.
What tags define the style of this recipe?
Tags include fine dining, gourmet, special occasions, and steak.
Is the parsley used in the sauce fresh or dried?
The recipe calls for 1 teaspoon of fresh minced parsley.
How many egg yolks are required for the sauce?
The recipe requires 2 raw egg yolks.
When do you add the tarragon and parsley to the sauce?
These herbs are gently folded into the sauce after it has thickened and been removed from the heat.
What should be the texture of the Bearnaise sauce?
The sauce should be thick and creamy.
How much fresh lemon juice is used?
One tablespoon of freshly squeezed lemon juice is used in the sauce.
How is the dish presented?
The tournedos are topped with the mushroom mixture and then drizzled with warm Bearnaise sauce on a heated serving platter.