Tournedos with vigneronne sauce and croutons

The vigneronne sauce has a light flavor of thyme and it’s very interesting how, including mushrooms, it matches extremely well with this tournedos! Furthermore, shallots with parsley bring their crunchiness, and as they are coated with sauce, they create the perfect bites for this tournedos! It’s just incredible and I voluntarily reduced the fat because we can also make great food if we know how to manage fat! A vigneron(ne) (for a girl) is someone how makes wine in French!

In two words:

“The noble man has nothing to compete for”.

Confucius, Analects (trad. A. Charles Muller) Tweet
To Start...

difficulty easy
preparation-10'
cooking - 10' (for the croutons) + 10’-15’ (for the sauce) + 8’ (for the tournedos)
serves - 1  

Ingredients

for the croutons

  • 25gr of soft white bread
  • ½ teaspoon of olive oil
  • 1 big shallot (*)
  • ½ teaspoon of olive oil
  • some parsley leaves
  • a pinch of fleur de sel or coarse salt
  • 3 turn mills of Kampot black pepper

for the vigneronne sauce

  • 1 small shallot (*)
  • ½ mushroom of medium size
  • ½ teaspoon of olive oil
  • 1 teaspoon of cognac
  • 75ml of red wine
  • 125ml of veal stock
  • ¼ of a bay leaf
  • 1/8 teaspoon of thyme
  • 1 small pinch of butter
  • a pinch of fleur de sel or coarse salt
  • 3 turn mills of Kampot black pepper

for the tournedos

  • 1 tournedos (round of beef) big enough and as thick as 4cm
  • ½ teaspoon of olive oil
  • 1 clove of garlic
  • 1/8 teaspoon of thyme
  • 1 pinch of fleur de sel or coarse salt
  • 3 turn mills of Kampot black pepper

Steps

for the croutons

  • Peel the shallot and chisel it finely
  • Wash and chisel the parsley
  • Dice the soft sandwich bread in dice of 1cm
  • Heat-up a pan
  • Add the olive oil
  • Add the dices of bread and gently stir constantly until they change color and become a bit golden brown
  • Remove croutons from heat
  • Clean-up the pan and heat it up again
  • Add the shallot and stir constantly without any oil until it starts to shine
  • Add the olive oil and stir until it becomes a bit brown
  • Add the croutons and stir
  • Add the parsley and stir
  • Add salt and pepper and stir a last time
  • Put aside

for the vigneronne sauce

  • Peel and chisel very finely the shallot
  • Remove the skin of the mushroom and slice it in very small cubes
  • Heat-up a small sauce pan
  • Add the shallot and stir constantly without any oil until it starts to shine
  • Add the olive oil and stir in the shallot until it changes color and becomes slightly brown
  • Add the mushroom and stir constantly until it reveals it’s characteristic aroma
  • Add the cognac and stir constantly until the alcohol evaporates and reveals its aroma
  • Add the red wine and stir
  • Add the thyme and the bay leaf and stir
  • Stir constantly with a whisk until the sauce reduces at half
  • Add the veal stock
  • Stir in constantly with the whisk until the sauce reduces at least in half, you should continue stirring until you have the consistency you like
  • Pass the sauce through a sieve to retain shallot, mushroom, thyme and bay leaf, and keep only the liquid part
  • Add the cold butter and stir with the whisk to make it melt
  • Add salt and pepper and stir
  • The sauce is ready!

for the tournedos

  • Preheat the oven at 180°C
  • Heat-up a pan
  • Add the olive oil
  • Place the meat into the pan and cook it in both sides for 1’-2’
  • Add the clove of garlic (smashed) and the thyme
  • Stir in the tournedos with the thyme and the garlic to reveal all aromas
  • Add salt and pepper
  • Place the tournedos, the garlic and the thyme into a pan going into the oven or leave it in the initial pan if it can go into the oven
  • Place it into the oven and cook for 6’
  • Get it out of the oven and bring everything together

to bring everything together

  • Heat-up the croutons again into a pan
  • Heat-up the sauce, without burning it
  • Place the tournedos into a dish (without the surrounding fat)
  • Pour the sauce on top
  • Place the croutons on top
  • Taste it asap!
  • So good!!!

Inspiration

The recipe of Tournedos with shallots, vigneronne sauce and candied potatoes in the book:

(*) if you don’t have shallots, you can use onion but you will need to adjust quantities, the taste though is different, I might say more mild!

o-o C'est si bon ! o-o

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