Ingredients
Equipment
Method
- 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.
What is Meat Glue?
- Meat glue is a substance used in cooking to bond proteins together. It 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.
Tenderloin Log Using Meat Glue
- 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 Tenderloin Log Into Steaks
- Cutting the tenderloin log into nine equal portions; about 1.75 inches (4.5 cm) thick. Aim for each portion to weigh around 7 ounces (200g) 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 Flawless Round Steaks
- If you want to ensure that your tournedos maintain a perfect round shape during cooking, you may want to experiment using individual stainless-steel cake rings. 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.
Cook Steaks Using the Sous-Vide Method
- Immerse vacuum-sealed meat in the water circulator previously set at 135ºF (56-57ºC) for medium-rare. Cook thick steak pieces for 60 minutes. Immerse meat in a ice water bath. Keep refrigerate for up to a week.
Searing The Cooked Tournedos
- To start, remove the steaks from the bag and pat them dry. Season generously with salt on all sides. Heat a frying pan over high heat and add a splash of neutral oil. Sear the steaks for 2 minutes on each side, until a nice brown crust forms. Don't forget to quickly sear the edges to lock 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 2 minutes, allowing them to soak up the aromatic flavors. Finish with a generous sprinkle of ground black pepper for an extra kick.
- Bon appétit!
