TOURNEDOS WRAPPED IN BACON AND SAGE
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
- Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
- Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
- Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.
TOURNEDOS OF BEEF FORESTIERE
Steps:
- Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
- For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
- Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).
BEEF AND BACON TOURNEDOS
This doesn't really use tournedos or filet mignon, just plain old flank steak. It's a relatively easy recipe for grilled roll-ups that are less expensive than steak. I have trouble finding flank steak anymore, but a great substitution I've found at Wal-Mart is a Latin American cut called milanesa.
Provided by LexingtonMom
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until almost done but not crisp.
- Pound steak until it is less than 1/2 inch thick. Sprinkle with meat tenderizer.
- Sprinkle meat with pepper and two salts. Score diagonally (making shallow, diamond-shaped cuts).
- Flip steak. Place bacon strips lengthwise on steak. Sprinkle with parsley.
- Roll up and skewer with 8-10 sticks. Cut into slices.
- Grill 15 minutes on medium-high heat, turning once.
Nutrition Facts : Calories 361, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.2, Sodium 570.5, Carbohydrate 0.4, Fiber 0.1, Protein 28.5
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
BACON STEAK WITH CARAMELIZED BUTTER
Steps:
- Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick.
- In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness.
- In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.
- Note: Remove wooden picks from steaks before serving.
FLANK STEAK PINWHEELS
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need. Instead, they're filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.
Nutrition Facts : Calories 509 calories, Fat 34g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 812mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
STEAK & BACON TOURNEDOS
Great for company and it always has been enjoyed by family and friends. Can be doubled easily.
Provided by Chris Bragg
Categories Beef
Time 45m
Number Of Ingredients 6
Steps:
- 1. Soak toothpicks in water. Fillet the steak to make 2 pieces. Pound meat with mallet till even. Sprinkle with garlic, pepper and parsley.
- 2. Spread spinach leaves on inside of both pieces, leaving a little on the bottom and top. Place bacon slices on top of spinach.
- 3. Roll up jelly-roll style, starting at the narrow end. Secure with wooden picks at 1-inch intervals. Cut between picks. Maybe 4 pieces each steak for a total of 8.
- 4. Grill on medium to desired doneness. Let Stand 5 minutes.
STEAK AND BACON TOURNEDOS
Great on the grill!
Provided by STP
Categories Pork Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat.
- Score one side of the flank steak with diagonal cuts. Season meat on both sides with tenderizer, pepper, garlic powder, and salt; lay flat, scored side down. Sprinkle with parsley, and lay bacon strips lengthwise on steak, then roll up jellyroll style. Skewer with 8 evenly spaced wooden toothpicks. Form 8 steaks by cutting in between toothpicks with a serrated knife.
- Place steaks on preheated grill. Cook for about 15 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 162 calories, Carbohydrate 0.5 g, Cholesterol 39.5 mg, Fat 11 g, Fiber 0.1 g, Protein 14.4 g, SaturatedFat 4.2 g, Sodium 350.9 mg, Sugar 0.1 g
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