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Tournedos of Beef

11/2 pounds beef tenderloin

1 teaspoon salt

1 teaspoon black pepper

1/2 pound tomatoes

2 ounces butter

1 cup beef stock

2 oz. Worcestershire sauce

.25 ounce fresh tarragon

Trim fat from the tenderloin and cut into four equal portions. Season with the salt and pepper; set aside.

Puree the tomatoes and set aside. Melt the butter in a sauté pan and sear both sides of each steak in the pan. Remove meat from pan and deglaze pan with the stock. Add the Worcestershire, 1/2 cup of water and the tomato puree. Return beef to pan and cover to braise. Cook to medium doneness, remove from pan and reduce sauce. Finish sauce with the tarragon. Makes 4 servings.

Recipe adapted from "An American Feast," edited by Julia Child and Burton Wolf.