How To Make 9 Tournedos Steaks Out of Tenderloin
Servings: 9
Calories: 345kcal
Cost: $65
Maximizing meat rentability
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Equipment
- 1 Sous vide machine
- 1 Sous-vide cooker
- 1 Chef knife
- 1 Frying pan
- 1 Cooking tongs
Ingredients
- 2250 g Whole beef tenderloin
Tenderloin Steaks
- 2000 g Cleaned beef tenderloin
- 4 g Meat glue
Searing (For 2)
- 6 g Kosher salt
- 15 g Grape seed oil
- 25 g Butter
- 5 g Fresh thyme sprigs
- 15 g Crushed garlic
- 3 g Ground black pepper
Instructions
Meat Glue
- Meat glue is a substance used in cooking to bond proteins together. Meat glue has found use among practitioners of the molecular gastronomy movement, as a means of melding new textures with existing tastes. Meat glue is safe, natural, and easy to use. Meat glue should not be consumed directly in large quantities, but consuming active transglutaminase in the levels recommended for food usage is harmless. It is classified by the FDA as a GRAS product (generally recognized as safe) when used properly. One common practice that some chefs engage in is creating more steaks out of a single tenderloin and selling them as tournedos. This practice, while not considered fraudulent, can be seen as a way to maximize resources without compromising on the quality of the dish. In fact, the texture and taste of these steaks remain consistent throughout, providing customers with an equally delicious dining experience.
How To Clean Beef Tenderloin
- Cleaning a whole beef tenderloin worth the effort. The center cut, called chateaubriand or more commonly known as filet mignon can be used for roast, beef Wellington or divided into steaks. While tips can be used for steak tartare and other scraps for ground meat. This technique will show you how to use 70% of the whole tenderloin into flawless looking tournedos steaks using meat glue.
The Sous-Vide Cooking Method
- The sous-vide cooking method has revolutionized the culinary world, offering chefs a precise and consistent way to cook a wide variety of ingredients. This technique, which involves vacuum-sealing food in a bag and cooking it in a water bath at a controlled temperature, has become increasingly popular in both professional kitchens and home cooking. One of the key benefits of sous-vide cooking is the ability to achieve a level of precision that is nearly impossible with traditional cooking methods. By cooking food at a constant temperature for an extended period of time, chefs can ensure that proteins are cooked to the perfect doneness without the risk of overcooking. This results in tender, juicy meats and perfectly cooked vegetables. In addition to the precision it offers, sous-vide cooking also allows for maximum flavor retention. Because the food is sealed in a bag during cooking, all of the juices and flavors are kept intact, resulting in a more intense and concentrated taste. Another advantage of the sous-vide method is the convenience it provides, especially in a restaurant setting. Chefs can pre-cook a large batch of food, vacuum-seal it, and then simply reheat and serve when an order comes in. This not only saves time during service but also ensures that each dish is cooked to perfection every time.
Tenderloin Log
- Clean tenderloin first. The assemble meat parts together (tips and flaps) on the tenderloin ends without adding any meat glue to see how it goes first. Then apply meat glue (using a small mesh sieve) and add meat accordingly in order to reconstitute a uniformed cylinder. Wrap it up in cling film – Seal one end at the time rolling it up tightly, chasing any air pockets left behind. The finished meat log should measure 3.25-inch/8.25cm in diameter; refrigerate overnight before cutting.
Cutting Meat Log Into Steaks
- Start by cutting your meat log into nine equal portions, each about 1.75 inches (4.5 cm) thick. Aim for each portion to weigh around 7.8 ounces (220g) for the perfect balance of flavor and tenderness. Once you have your steaks perfectly portioned, you have the option to store them for later use. Simply refrigerate the steaks for up to 5 days.
How To Make Perfected Round Steaks
- If you want to ensure that your tournedos maintain a perfect round shape during cooking, using individual stainless-steel cake rings can be a game-changer. These rings, measuring 3.25 inches (8.25 cm) in diameter and 1.75 inches (4.5 cm) in height. Grease them with a neutral oil to prevent the meat from sticking. Next, insert tournedos into the greased rings. By placing the tournedos in pairs and vacuum-sealing them, you create a tight seal that not only helps the meat maintain its shape but also allows for convenient storage in the refrigerator.
Cooking Tournedos Sous-Vide
- Immerse vacuum-sealed meat in the water circulator previously set at 135ºF/57.2ºC (medium-rare). Cook steaks for 60 minutes. Transfer cooked meat in an ice water bath and refrigerate for up to 2 weeks.
Searing Cooked Tournedos
- To start, remove your steaks from the bag. Season the cooked meat with a sprinkle of salt to enhance the flavors. Heat up a frying pan over medium-high heat and add a splash of oil. Sear the steaks on both sides for a maximum of 3 minutes each, ensuring a nice brown crust forms. Don't forget to quickly sear the edges to seal in the juices. Once the steaks are seared to your liking, turn off the heat and add a knob of butter, crushed garlic, and a handful of fresh herbs to the pan. Baste the steaks with this flavorful mixture for a couple of minutes, allowing the steak to soak up the aromatic flavors. Season with a generous sprinkle of ground black pepper for an extra kick of flavor.
- Bon appétit!
Nutrition
Serving: 200g | Calories: 345kcal
1 thought on “How To Make 9 Tournedos Steaks Out of Tenderloin”
I will do this!!
Thank you!