Lifted Beef Tournedos
Today’s recipe for lifted beef tournedos has a few elements that need to be put together to make a very tasty meal. This one is for the meat eaters out there. The use of bacon wrapped around the fillet steak also assists in the infusion delivering an extra kick. This recipe will give you the steps to make the steak, the sauce, and the onion marmalade. The sides are for you to decide. I find that potatoes of any type (except boiled or baked) are a fantastic addition to soaking up the sauce. Veggies are also your choice but try to include something green. I will not be giving the timing for the temperature of the steaks as all steaks are different. Some are thicker and others wider, but thinner. Some advice, always choose the thickest steak you can. A 10 oz. steak can be flat and wide or thinner but longer. Unless you like super well-done steaks, choose the thicker or in this case, longer steak over the flatter and wider one. Let’s jump into the recipe.
Yield: 4 portions
Time: 40 minutes
Difficulty: you can do this
Ingredients:
4 x 9 oz. fillet steaks
1 onion thinly sliced.
2 cups dry red wine
8 slices streaky bacon
3 Tbsp. infused butter or cannaoil
3 Tbsp. flour
1 cup beef stock
1 Tbsp. white sugar
Potatoes of your choice
Vegetables of your choice
Method:
Preheat your oven to 356°F.
In a saucepan add the onions and one cup of red wine along with the sugar.
Turn the heat up to medium and bring to a boil. Turn the head down to a simmer once it begins to boil and mix to ensure nothing is burning.
Here we allow the wine and sugar to reduce and thicken while cooking the onions down.
Once soft and sticky you can remove the onions marmalade from the heat and set aside.
Season the steaks and then wrap each one with 2 slices of streaky bacon. Use toothpicks to secure them in place.
Heat a pan over high heat.
Sear the steaks on all sides. Start with the top and bottom sides of the steak that are not covered by the bacon. Once the tops and bottoms are a deep rich brown color, sear the bacon around the sides.
Once the steaks are sealed, place them onto a baking tray and roast them in the oven until you reach the desired temperature.
For the sauce, add the cannaoil or infused butter as well as the flour to a bowl and mix well. This is called a beurre manié. It will help you thicken your sauce and, don’t forget it contains our favorite ingredient.
Don’t forget about the steaks. Once they are cooked to the required internal temperature remove them from the oven and cover lightly with a foil tent. This allows the steak to rest and for all the fibers to loosen.
Place a saucepan over high heat and add the remaining cup of red wine.
Bring the wine to a rapid boil and stir until the wine has reduced to half the original volume.
Add the beef stock and bring everything to a rapid boil.
Pour in any juices that have come from the steaks while they are resting. It’s good stuff so we don’t waste it.
Now turn the heat down to medium but make sure it is still simmering.
Crumble the beurre manié into the simmering sauce while whisking continuously.
Once the sauce begins to boil, it should begin to thicken. Once the sauce has thickened remove it from the heat. Remember, you have added flour, so you need to whisk until the sauce is the required consistency.
To plate the dish, add your vegetables and starch to the plate, then add the steak.
Top the steak with a spoonful of onion marmalade and add the sauce either around the steak or over the steak.
As the sauce is the infused component, use as much or as little as you like.
