Tournedos à la Bordelaise

Ingredients

• 4 beef tenderloin medallions (200g each) (7 oz) 4 beef tenderloin medallions (200g each) (7 oz)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons unsalted butter (30g) 2 tablespoons unsalted butter (30g)
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) red wine (such as Bordeaux) 1 cup (240ml) red wine (such as Bordeaux)
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 36g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef tenderloin medallions generously with salt and black pepper.
2. 2.
   In a large skillet, heat the olive oil and butter over medium-high heat.
3. 3.
   Add the beef medallions to the skillet and sear them for 2-3 minutes on each side until nicely browned. Remove the medallions from the skillet and set them aside.
4. 4.
   In the same skillet, add the shallots and garlic. Sauté until they become translucent and fragrant.
5. 5.
   Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.
6. 6.
   Stir in the Dijon mustard and fresh thyme leaves. Bring the sauce to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Return the beef medallions to the skillet and cook them in the sauce for an additional 2-3 minutes, or until they reach your desired level of doneness.
8. 8.
   Remove the beef medallions from the skillet and let them rest for a few minutes before serving.
9. 9.
   Spoon the sauce over the medallions and garnish with fresh thyme leaves.
10. 10.
    Serve the Tournedos à la Bordelaise hot with your choice of side dishes.

Treat your ingredients with care...

• Beef tenderloin medallions — Make sure to bring the beef to room temperature before cooking to ensure even cooking and a tender result.
• Red wine — Choose a good-quality red wine, preferably from the Bordeaux region, to enhance the flavors of the dish.
• Fresh thyme leaves — Gently crush the thyme leaves between your fingers before adding them to the sauce to release their aromatic oils.

Tips & Tricks

• For a more intense flavor, marinate the beef medallions in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can whisk in a tablespoon of cold butter at the end.
• To achieve a perfect medium-rare doneness, cook the beef medallions for 2-3 minutes on each side and let them rest for 5 minutes before serving.
• If you don't have fresh thyme, you can substitute it with dried thyme, but use half the amount.
• To make the dish more indulgent, you can add a tablespoon of heavy cream to the sauce just before serving.

Serving advice

Serve the Tournedos à la Bordelaise on warm plates to keep the meat at the ideal temperature. Accompany it with a generous spoonful of the flavorful red wine sauce and a sprinkle of fresh thyme leaves for an elegant presentation.

Presentation advice

Arrange the beef medallions neatly on the plate, slightly overlapping each other. Drizzle the sauce around the medallions, allowing it to pool beautifully. Garnish with a sprig of fresh thyme for a touch of freshness and color.