Festive Tournedos Recipe
Ingredients
1/2 cup butter
6 ripe tomatoes, stems removed
Salt and pepper, to taste
2 medium size eggplants, peeled, sliced into rounds
1/2 cup Hour
4 cups oil for frying
2 onions, sliced into rings
1/4 cup milk
6 4 oz tournedos
6 bacon slices
2 tbsp oil
3 potatoes, halved, oven baked
1 cup beef broth
1/2 cup white wine
Fresh parsley, chopped
Directions
In a skillet, melt 3 tbsp (45 mL) butter.
Add tomatoes.
Season.
Cover.
Over moderate heat, cook 10 minutes, turning over once.
Reserve tomatoes and their cooking juices separately.
Sprinkle eggplant rounds with salt and 3 tbsp (45 mL) flour.
In a deep fryer, heat oil to 400 °F (205 °C).
Fry eggplant 5 minutes or so.
Dip onion rings in milk.
Dredge with remaining flour.
Set aside.
Remove eggplant from deep fryer.
Drain.
Set aside.
In the same oil, fry onion rings 3 minutes.
Remove from deep fryer.
Drain.
Season to taste with salt.
Wrap tournedos in bacon.
Tie with a string.
In a skillet, melt 1 tbsp (15 mL) butter.
Sear tournedos 4 minutes each side, turning over without pricking meat.
Season with salt and pepper.
Remove string and bacon.
Continue cooking tournedos 1 minute, rolling in cooking fat.
In a large serving dish, set tomatoes in a crown.
Place a tournedos on each one.
Top with onion rings.
In the center of dish, pile eggplants.
Surround with potatoes.
Keep warm.
In tournedos cooking fat, pour beef broth and cooking juices from tomatoes.
Over high heat, reduce to two thirds.
Off heat, stir in white wine and remaining butter.
Pour into a sauceboat.
Garnish tournedos with parsley.
Add tomatoes.
Season.
Cover.
Over moderate heat, cook 10 minutes, turning over once.
Reserve tomatoes and their cooking juices separately.
Sprinkle eggplant rounds with salt and 3 tbsp (45 mL) flour.
In a deep fryer, heat oil to 400 °F (205 °C).
Fry eggplant 5 minutes or so.
Dip onion rings in milk.
Dredge with remaining flour.
Set aside.
Remove eggplant from deep fryer.
Drain.
Set aside.
In the same oil, fry onion rings 3 minutes.
Remove from deep fryer.
Drain.
Season to taste with salt.
Wrap tournedos in bacon.
Tie with a string.
In a skillet, melt 1 tbsp (15 mL) butter.
Sear tournedos 4 minutes each side, turning over without pricking meat.
Season with salt and pepper.
Remove string and bacon.
Continue cooking tournedos 1 minute, rolling in cooking fat.
In a large serving dish, set tomatoes in a crown.
Place a tournedos on each one.
Top with onion rings.
In the center of dish, pile eggplants.
Surround with potatoes.
Keep warm.
In tournedos cooking fat, pour beef broth and cooking juices from tomatoes.
Over high heat, reduce to two thirds.
Off heat, stir in white wine and remaining butter.
Pour into a sauceboat.
Garnish tournedos with parsley.
Questions, Comments and Reviews
By Same Chef
Chef
