Tournedos is one of the finest dishes you can make with a beef tenderloin, where the meat truly shines. Here, Brian Mark, head chef at Søllerød Kro, guides you on how to fry your tournedos perfectly in the pan.
Brian Mark’s key principle is: cooking time equals resting time. This means that if you’ve cooked your steaks for six minutes, they should also rest for six minutes—hear more about why in the video.
Do you have a whole beef tenderloin that needs to be cut into tournedos? Brian Mark also shows you in the video how to prepare it.
See the recipe in Danish here
Ingredients
2 tournedos
1 tbsp grapeseed oil
100 g butter
1 clove of garlic, lightly crushed
A few sprigs of fresh thyme
A sprig of fresh rosemary
Salt
Pepper
Instructions
Heat a pan over medium heat. When the pan is hot, add the grapeseed oil.
Place one cut side of the tournedos on the hot pan and season with salt and pepper.
Let the tournedos caramelise without touching them. When the first side is caramelised, flip them and repeat the process.
Once the second side is caramelised, lower the heat and add the butter, thyme, garlic, and rosemary.
Baste the meat with the butter as you finish cooking to your preference.*
Remove the tournedos from the pan, pour over the butter and herbs, and let them rest for as long as they cooked.
Slice, season again, and serve.
*Brian Mark cooks his tournedos on high heat for two minutes on each side, then finishes on low heat for an additional two minutes.
