Bruno Albouze Tournedos Pepper Sauce
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Tournedos Steak

Yields4 ServingsPrep Time1 hrCook Time20 minsTotal Time1 hr 20 minsRating

Ingredients

 800 g 4x200g /4cm thick tournedos steaks
Chanterelle Mushrooms
 700 g Chanterelle mushrooms*
 10 g Olive oil
 40 g Shallots, minced
 30 g Butter
 40 g Italian parsley leaves, washed & chopped
Pepper Sauce
 12 g Crushed black, or green peppercorns
 60 g Brandy, or Cognac
 130 g Chardonnay white wine (red wine works as well)
 5 g Garlic, crushed
 250 g Veal demi-glace*
 250 g Heavy cream

Directions

Chanterelle Mushrooms
1

Cook mushrooms twice. First, in a hot frying pan saute chanterelle for 5 min on high heat – season with salt. Drain on paper towels. Reheat pan, throw in butter, mushrooms and shallots and finish cooking on hight heat for about 5 min more; add parsley. Turn the heat off and keep warm until ready to serve.

Tournedos
2

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up (red hot) frying pan or cast iron skillet. Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side. Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the pepper sauce.

Bruno Albouze Beef Tenderloin

Pepper Sauce
3

*In place of veal demi-glace, reduce chicken stock (1qt/1L to a cup/250g). Combine reduced stock with 2 beef cubes, or 1 sachet/40g savory choice demi glacé.
Lightly toast crushed pepper and flambe with Brandy. Add crushed garlic and wine and reduce by half. Add demi-glace; let simmer for 5 min or so. Add heavy cream, bring to boil and cook down on low to syrupy consistency for about 10 min. Season with salt to taste and transfer in a small saucepan – keep warm.

Plating
4

Steaks can be reheated in a 450ºF/230ºC oven for a couple of minutes right before serving. On hot plates, place warm steak first, surround with hot pepper sauce and mushrooms. Garnish meat with a sprinkle of fleur de sel and a fresh thyme sprig. Bon appétit!

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