4 thickly cut tournedos, weighing about 125-150 g / 4-5 oz each
30 ml / 2 tbs olive oil
25 g / 1 oz butter
6 shallots, finely chopped
15 ml / 1 tbs Dijon mustard
4-6 drops Worcestershire sauce
crushed dried rosemary
salt and freshly ground black pepper
60 ml / 4 tbs cognac
30 ml / 2 tbs finely chopped parsley
1- Heat the oven to 190 C / 375 F / gas 5. Heat the olive oil in a small frying-pan and saute the tournedos for 1/2-1 minute on each side. Transfer them to 4 individual oven proof casseroles. Keep warm.
2- Ad the butter to the pan and saute the finely chopped shallots until transparent. Add the Dijon mustard and Worcestershire sauce to taste. Mix well and pour over the tournedos.
3- Cover the casseroles and cook for about 10 minutes in the oven. Remove the tournedos from the casseroles. Skim off any fat from the juices in the casseroles then return the tournedos, cooked side down. Add a pinch of rosemary to each casserole and season with salt and freshly ground black pepper to taste. Pour 15 ml / 1 tbs of cognac over each tournedos and continue cooking in the oven for 5-10 minutes more. Sprinkle with finely chopped parsley and serve, straight form the casseroles.
- Tournedos are cut from the smaller, rounder part of fillet of beef. They should be 25 mm-3.5 / 1-1 1/2 in thick.
- This dish looks impressive served in individual casseroles but if you do not have 4 casseroles it can, of course, be cooked and served in one dish.
Potted tournedos are Yummy and healthy.
photo credit goes to = www.mostlyfood.co.uk