Sichuan-style Spicy Beef Tournedos

Ingredients

In this Sichuan adaptation of Tournedos à la bordelaise, we replace the traditional red wine-based bordelaise sauce with a spicy Sichuan sauce. The Sichuan sauce incorporates ingredients like Sichuan peppercorns, fermented black beans, and chili to infuse the dish with the characteristic numbing and spicy flavors of Sichuan cuisine. Additionally, the cooking technique is modified to include the use of a wok for stir-frying the beef and creating a vibrant sear. We alse have the original recipe for Tournedos à la bordelaise, so you can check it out.

• 4 beef fillets (200g each) (7 oz) 4 beef fillets (200g each) (7 oz)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons fermented black beans, rinsed and mashed 2 tablespoons fermented black beans, rinsed and mashed
• 1 tablespoon Sichuan peppercorns, toasted and ground 1 tablespoon Sichuan peppercorns, toasted and ground
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup beef broth 1 cup beef broth
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 42g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat a wok or large skillet over high heat.
2. 2.
   Season the beef fillets with salt and pepper.
3. 3.
   Add the vegetable oil to the hot wok and swirl to coat.
4. 4.
   Sear the beef fillets for 2-3 minutes on each side until browned. Remove from the wok and set aside.
5. 5.
   In the same wok, add the minced garlic and ginger. Stir-fry for 1 minute until fragrant.
6. 6.
   Add the mashed fermented black beans, ground Sichuan peppercorns, soy sauce, chili bean paste, rice vinegar, and sugar. Stir-fry for another minute.
7. 7.
   Pour in the beef broth and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
8. 8.
   Return the seared beef fillets to the wok and cook for an additional 2-3 minutes, basting the fillets with the sauce.
9. 9.
   Remove the beef fillets from the wok and let them rest for a few minutes.
10. 10.
    Slice the beef fillets into thick slices and arrange them on a serving platter.
11. 11.
    Pour the remaining sauce over the beef slices and garnish with sliced green onions.
12. 12.
    Serve the Sichuan-style Spicy Beef Tournedos with steamed rice.

Treat your ingredients with care...

• Sichuan Peppercorns — Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant before grinding them. This will enhance their flavor.
• Fermented Black Beans — Rinse the fermented black beans thoroughly under cold water to remove excess salt before mashing them.

Tips & Tricks

• For an extra spicy kick, add more chili bean paste or sprinkle some dried chili flakes.
• Adjust the amount of Sichuan peppercorns according to your preference for numbing sensation.
• Make sure to slice the beef fillets against the grain to ensure tenderness.
• Serve the dish with a side of pickled vegetables to complement the flavors.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during the simmering stage.

Serving advice

Serve the Sichuan-style Spicy Beef Tournedos with steamed rice to balance the heat and soak up the flavorful sauce. Garnish with sliced green onions for a pop of freshness.

Presentation advice

Arrange the sliced beef fillets on a platter, drizzle the sauce over them, and sprinkle with sliced green onions. Serve with a side of steamed rice in a separate bowl for an elegant presentation.