Beef tournedos with red wine and herbs

Beef tournedos with red wine and herbs

Recipe

  • 4 beef tenderloin medallions, barded with bacon
  • 1 tbsp. (15 ml) unsalted butter
  • 2 tbsp. (30 ml) olive oil
  • 1 CuisipakTM of Canton® Brown gravy for roast beef
  • 1 tbsp. (15 ml) fresh herbs to taste, finely chopped (e.g. parsley, thyme, rosemary, oregano)

Fresh herbs marinade

  • 1 cup (250 ml) red wine
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp. (30 ml) fresh herbs to taste, finely chopped (e.g. parsley, thyme, rosemary, oregano)
  • Blend the marinade ingredients in a shallow glass dish. Add the beef medallions and turn them over to coat them well. Refrigerate for at least 1 hour and up to 12 hours.
  • Remove the beef from the marinade, scrape off residual herbs and pat the medallions dry with a paper towel.
  • Heat the gravy in a casserole dish and add the herbs.
  • In a frying pan, heat the butter and oil and cook the beef medallions to your preference.
  • Serve immediately, topped with gravy.

Makes 4 servings.

Suggested Menu Suggested Menu

Appetizer: Carrot salad with oranges and almonds. Use grated carrots and chopped orange slices. Drizzle with an olive oil, orange juice and orange zest dressing. Sprinkle with toasted almonds.

Main dish: Beef tournedos with red wine and herbs

Side dishes: French fries (oil-fried or baked) and asparagus with Parmesan cheese. Place peeled asparagus stalks on a baking tray. Drizzle with olive oil. Season with sea salt and freshly ground black pepper. Sprinkle with grated Parmesan cheese and bake for about 10 minutes at 400°F (200°C).

Dessert: Bananas flambé. Melt sugar and butter in equal proportions at medium heat until a caramel forms. Add bananas sliced in half lengthwise. Pour in rum, then ignite. Serve immediately with vanilla ice cream.


Tips and tricks

If you're cooking game meat or a special roast, while the gravy is heating add 1 tbsp. (15 ml) of redcurrant or raspberry jelly, 1 tbsp. (15 ml) of Port wine and 1 tsp. (5 ml) of balsamic vinegar.