To "The Munuvian Cookbook." This is something I made up one night for me, my roommate, and a buddy of his from work, 'bout fifteen years ago, and it's still one of my favorite meals. The best interpretation of it was for my gf, and she liked it. I mean, she really, really liked it.
I'm pretty sure I served it with rice pilaf, fresh green beans, and beer (we were all guys) and Dave's bud said it was the best meal he ever had. Something told me it wasn't just lip service, either--maybe the way he took some extra bread to sop up the sauce....
Anyhoo, I call it Beef Tournedos in a Mustard-Cream sauce. Take a couple of beef tournedos, 2-3 oz each. Pan-fry them for a bit in some clarified butter to which you've added some cracked peppercorns. As an option, you can put in some diced onion to add extra flavor to the butter *before* you pan-fry the tournedos. Remove the tournedos to a warmed platter.
When I made it for my gf, I deglazed the pan with some cabernet sauvignon--probably from the Boordy vineyards in Maryland (my favorite vintner). The first time, I don't think I did, so deglazing the pan with wine is optional.
You will next add some heavy cream to the pan--heat that up, scraping off any crusty bits that may still be on the pan, and bringing it to just short of a boil. The cream will thicken by itself as water evaporates from the cream.
Swirl in a teaspoon or two of Dijon mustard (I prefer the Maille brand, but any good Dijon will do). Add a pinch of salt, swirl again, then pour the sauce over the tournedos.
No, I don't really know the quantities, and I'm really not as big as a food snob as I just made myself out to be.
Posted by Victor at September 11, 2003 03:06 AM | TrackBack