Beef Tenderloin Tournedos with Herby Matchstick Frites

Skill Level: Advanced
Servings: 3
Nutritional Info (per serving): Calories 1986 | Total Fat 170g | Saturated Fat 39g | Carbs 62g | Fiber 8g | Sugar 9g | Protein 41g | Cholesterol 233mg | Sodium 1902mg
Total Time: 1 hour
Active Time: 1 hour

Tournedos Ingredients:

1 tablespoon olive oil
Six 2 1/2-ounce beef tenderloin medallions
Kosher salt and freshly ground black pepper
15 button mushrooms, split in half
3 tablespoons pickled green peppercorns
2 shallots, finely chopped
1/2 cup cognac
6 generous spoonfuls of demi-glace
3 teaspoons Dijon mustard
Juice from 1 lemon
3/4 cup heavy cream, plus more if needed
3 tablespoons butter, cut into cubes
Chopped fresh parsley, for garnish

Herby Matchstick Frites:

Vegetable oil, for frying
3 russet potatoes
Half a bunch each: rosemary, sage, thyme
2 garlic cloves, smashed
Salt

Transform your kitchen into a fine-dining haven with this luxurious dishtender beef medallions in a velvety peppercorn cream sauce, paired with irresistibly crisp, herb-infused fries. It's an advanced adventure worth every sizzling moment!

Cook Mode: Switch on to keep your screen awake while you create this masterpiece.

Prepare the tournedos: Heat the olive oil in a medium skillet over medium-high. Season each beef medallion on both sides with salt and pepper. Once the pan is hot, sear the medallions briefly on each side until your preferred doneness. Remove them from the pan and let them rest.
Lower the heat to medium. Place the mushrooms in, cut side down, along with the green peppercorns and shallots. Stir occasionally while cooking until the mushrooms start to brown and the shallots soften, about five minutes. Take the pan off the heat and pour in the cognac. Return it to the stove and carefully ignite to flamb. (If you prefer not to flamb, just bring the sauce up to a boil, then reduce to a simmer.) When the flames have subsided, blend in the demi-glace, mustard, and lemon juice. Let this cook together for several minutes. Pour in the cream and cook, stirring, until the sauce thickens and the color deepensabout 3-5 minutes.
Return the beef to the pan, spooning sauce over to fully coat the medallions. Take the skillet off the heat, swirl in the butter and most of the chopped parsley. Keep the dish warm.
For the frites: Begin heating about three inches of vegetable oil in a Dutch oven or heavy pot to 365F.
Add the rosemary, sage, thyme, and smashed garlic. Fry until the herbs are crisp, then use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
With a mandoline, slice the potatoes into thin matchsticks. Place them in a large bowl of ice water to rinse off excess starch. Soak for several minutes, then rinse thoroughly under cold running water until the water remains clear. Drain well, then pat very dry using a kitchen towelremoving as much moisture as possible ensures crispness.
Working in small batches, fry the potato matchsticks for 2-3 minutes, until golden and crunchy. Remove each batch to a paper towel-lined baking sheet, and season with salt right away.
Once all matchsticks are finished, add them to a large bowl and toss with the fried herbs and additional salt if needed.
Serve the tournedos hot, surrounded by herby matchstick frites. Enjoy immediately for the best texture and flavorpure indulgence awaits!

Note: Exercise caution when working with alcohol near an open flame. Always take the pan off the stovetop before adding cognac; ignite using a long match or lighter, then carefully return to heat and gently swirl to allow flames to subside and sauce to reduce.