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Beef top sirloin, peppercorn and mushroom sauce, roasted thyme fingerling potatoes, classic green beans |

BBQ, Vegetables and Fruits, Beef

A dish that represents classic French cooking. A nice quality beef tenderloin served with a green peppercorn and mushroom sauce. Oven roasted potatoes and garlic butter sautéed green beans on the side.

Note

A tournedos is a slice of beef tenderloin wrapped in a thin slice of lard.

Ingredients

Recipe for 4 portions

Beef

600 Gr

Boston cut beef

Pepper and mushroom sauce

1 Tsp

Cornstarch

200 Ml

Veal stock

50 Ml

Xérès vinegar

50 Ml

Dijon mustard

1 Tsp

Honey

1 Tsp

Green peppercorns

6 Unit(s)

Button mushrooms

1 Unit(s)

Portobello mushroom

Roasted potatoes and green beans

500 Gr

Fingerling potatoes

3 Sprig(s)

Thyme

0.50 Head(s)

Garlic

300 Gr

Green beans

2 Clove(s)

Garlic

4 Sprig(s)

Parsley

Butter
Salt and pepper
Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Cut the head of garlic in 2 across its width.

Peel and mince the rest of the garlic, wash and pluck the parsley and then finely mince it. Combine the minced garlic and parsley.

Clean the potatoes and cut them in 2 lengthwise.

Clean and remove the stem from the green beans.

Slice the mushrooms.
Beef

Season the beef with salt.

In a hot skillet with oil, sear the meat on both sides, making sure to have a nice coloration. Generally it should unstick when ready to be turned. Transfer to a baking sheet.

When ready to serve, transfer the baking sheet with the beef to the oven for 4-6 minutes. Once you remove from the oven, let rest for 2-3 minutes.
Pepper and mushroom sauce

In a hot sauce pot with oil, cook the mushrooms and season with salt. Once they have a nice coloration transfer them to a bowl lined with paper towel to absorb the excess liquid.

Combine the starch with a bit of veal stock. In a sauce pot, bring all the ingredients to a boil while stirring. Add the starch, mix slowly until you reach the desired consistency. Season with salt to taste.

Add the mushrooms and set aside until ready to serve.
Roasted potatoes and green beans

Potatoes

In a hot skillet with oil, place the potatoes flesh side down. Once you have a nice coloration, add the halved head of garlic and the thyme. Season with salt and pepper and stir delicately. Cover and transfer to the oven. Cook for roughly 25 minutes. Set aside.

Green beans

In a large pot of salted boiling water, blanch the beans for 4-6 minutes. Make sure they keep a light crunch. Pass through a strainer. Transfer to ice cold water to preserve the bright green color.

In a hot skillet with butter, sautée the beans and add the garlic and parsley. Season to taste.
Plating

In a flat plate, place the green beans off center. Place the potatoes just beside them and place the beef on top. Generously garnish with the sauce.