Potted tournedos

35 minutes 

Serves 4 

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 

Potted tournedos Preparation 

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

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