Dish

Tournedos à la bordelaise

Tournedos with Bordelaise Sauce

Tournedos à la bordelaise is made by searing filet mignon steaks in a hot pan until they are browned on the outside and cooked to your desired level of doneness on the inside. The steaks are then topped with a sauce made from red wine, shallots, garlic, and beef stock. The sauce is simmered until it is thick and flavorful, and then poured over the steaks. This dish is typically served with roasted potatoes and a green vegetable such as asparagus or green beans.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Beef Dish

Origins and history

Tournedos à la bordelaise originated in the Bordeaux region of France, where it was traditionally served with a local red wine. The dish has been popular in French cuisine for centuries and is now enjoyed around the world.

Dietary considerations

Gluten-free, dairy-free, and low-carb options are available depending on the ingredients used in the sauce and side dishes.

Variations

Variations of this dish may include different types of steak, such as ribeye or sirloin, and may use different types of wine or herbs in the sauce.

Presentation and garnishing

Tournedos à la bordelaise can be garnished with fresh herbs such as thyme or parsley, and can be presented on a bed of mashed potatoes or a decorative plate.

Tips & Tricks

To ensure the steaks are cooked evenly, let them come to room temperature before cooking and use a meat thermometer to check the internal temperature. Let the steaks rest for a few minutes before serving to allow the juices to redistribute.