Tournedos Steak

Are you ready for a mouthwatering culinary adventure? Join me in discovering the exquisite flavors of Tournedos with pepper sauce and chanterelle sautéed à la persillade, a true delight for your taste buds. In this tantalizing recipe, succulent tournedos are paired with a rich and savory pepper sauce, perfectly complemented by the earthy and delicate chanterelle mushrooms sautéed à la persillade. Imagine tender and juicy tournedos, cooked to perfection and topped with a fragrant and peppery sauce that will elevate every bite to a new level of deliciousness. The chanterelle mushrooms, with their unique nutty flavor, are sautéed à la persillade, a classic French preparation featuring a blend of parsley, shallots, and garlic adding a wonderful depth of taste to this elegant dish. This recipe is a true celebration of ingredients and techniques, showcasing the harmony of flavors and textures that French cuisine is famous for. Whether you are a seasoned home cook or a curious food enthusiast, this Tournedos with pepper sauce and chanterelle sautéed à la persillade recipe will inspire you to create a memorable dining experience for yourself and your loved ones. Get ready to embark on a culinary journey filled with aroma, taste, and creativity. Stay tuned for the full recipe video with Bruno Albouze, where you will unlock the secrets to mastering this sophisticated dish.

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Chanterelle Mushrooms

Cook mushrooms twice. First step: heat up the skillet and sautée chanterelle for 5 min on high heat – season with salt. Drain mushrooms on paper towels. Reheat pan, throw in butter, mushrooms and shallots and finish cooking on hight heat for about 5 min more; season with the chopped parsley. Turn the heat off and keep warm until ready to serve.

Tournedos

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.

Pepper Sauce

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

Reheat steak in a 450ºF/230ºC oven for 3 minutes right before serving. On hot plates, place warm steak first, surround meat with pepper sauce and mushrooms. Garnish meat with a sprinkle of fleur de sel and a fresh thyme sprig. Bon appétit!

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