Tournedos Sautés Châtelaine
This classic French recipe features sautéed beef tournedos with a savory sauce, served on fried bread with artichoke hearts and crispy pommes noisettes.
Nutrition Facts
Per Serving: Calories: 750 kcal, Fat: 45 g, Sodium: 900 mg, Carbohydrate: 45 g, Protein: 40 g
Descriptions
Tournedos Sautés Châtelaine is a refined dish of beef filet medallions (tournedos) sautéed and served on fried bread croutons, finished with a rich sauce made from white wine, veal stock, and butter.
The dish is garnished with buttered artichoke hearts and pommes noisettes (small, round potatoes). It’s an elegant recipe that balances hearty and delicate flavors, making it ideal for special occasions.
Directions
1- Prepare the garnishes:
- Trim and citron the artichoke hearts and cook them in salted, lemon-infused boiling water.
- Prepare pommes noisettes by peeling and shaping potatoes into small balls, then blanch them briefly in hot water.
- Fry the croutons:
- Cut the bread slices into round pieces, 7-8 cm in diameter.
- Fry them in a mixture of oil and butter until golden brown and set them aside.
2- Sauté the tournedos:
- Season the tournedos with salt and pepper.
- Sear them in a hot pan with oil and butter until they reach your preferred doneness.
- Remove and let them rest on a wire rack.
3- Finish the potatoes:
- After blanching, sauté the pommes noisettes in oil until crispy, then bake them at 450°F for 5-6 minutes.
- Add a small amount of butter and keep them warm.
4- Prepare the sauce:
- Deglaze the pan with white wine, reducing it by half.
- Add veal stock, reduce again, and whisk in butter to finish the sauce.
5- Assemble the dish:
- Place the tournedos on the fried croutons.
- Arrange the artichoke hearts and pommes noisettes around the plate.
- Drizzle the tournedos with the sauce and garnish with chopped parsley.
Note's
- You can substitute chicken or beef stock for veal stock if necessary, though veal adds a richer flavor.
- To save time, you can use pre-prepared pommes noisettes.
- For a slightly different flavor, add a small amount of garlic to the sautéed tournedos.
Ingredients
- 8 beef tournedos (about 5 oz each)
- 8 slices of white bread
- 2 ½ lbs artichokes (about 8 hearts)
- 3 lemons
- 2 lbs potatoes (for pommes noisettes)
- 4 oz butter
- 4 tbsp peanut oil
- ½ cup white wine
- 1 ½ cups veal stock
- Salt and pepper, to taste
- Parsley, chopped
