Beef Tenderloin Tournedos With Herby Matchstick Frites Recipes

Steps:

• Preheat oven to 450 degrees F. Wash and dry potatoes. Slice them in half lengthwise, or into quarters if they are large. Combine sliced potatoes, oil, thyme and rosemary in a large bowl and toss to coat. Place potatoes on a large rimmed baking sheet and spread them out evenly so that they are not crowded. Sprinkle lightly with salt and pepper.
• Roast until tender and brown, 35 to 40 minutes, stirring once after 15 minutes and then again after 25 minutes for even cooking. Transfer potatoes to paper towels to drain. Sprinkle with sea salt and serve immediately.

Steps:

• Preheat a 6-quart air fryer to 400˚ F. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel.
• Reheat the air fryer to 400˚ F. Add the French fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt.
• Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Add the frisée and toss well to coat.
• Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise.

Steps:

• Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
• Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
• Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
• Preheat the oven to 375 degrees F.
• Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
• Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
• Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
• Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
• Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
• Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
• Preheat the oven to 400 degrees F.
• Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.

Steps:

• In a medium saucepan heat vinegar, onion, tarragon, garlic and peppercorns over high heat until reduced by half; strain. Place egg yolks in top of double boiler; whisk until thickened slightly and pale yellow. Place double boiler over low heat, whisking yolks constantly until yolks have thickened and bottom of pan is visible between strokes. Remove from heat; slowly whisk in clarified butter, drop by drop. Stir in vinegar reduction and parsley. Keep warm over warm water. In large frying pan melt margarine over high heat; stir in mushrooms, onion and bay leaves. Cook, stirring constantly, until onion is tender. Remove bay leaves. Season to taste with salt and pepper; stir in parsley. Keep warm. Place beef on broiler pan. Broil 4 inches from heat 8 to 12 minutes, turning once, or until desired doneness. Place on serving plates; add mushrooms to each. Spoon Bearnaise sauce into tomato halves; serve with beef Tip: Beef can be cooked over hot coals on a charcoal grill. see cookbook sauce,stocks and dressing for how to clarify butter

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
• Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
• Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
• Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
• Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
• Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
• Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.

Steps:

• In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving. , Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 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°), basting frequently with remaining sauce. , Just before serving, brush steaks with reserved sauce.