Beef tenderloin steak
Description
This dish requires a bit of effort and time to prepare; follow the step-by-step instructions and everything will turn out perfectly. An excellent choice for a hot dish at a festive family table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse young potatoes with a brush; there's no need to peel the skin. Cut them into wedges, slightly trimming the sharp edge, shaping them like garlic cloves—a cutting technique known as "château." Briefly boil in salted water for 3–4 minutes. Drain the potatoes in a colander.
- 3
Step 3
Tie the beef tenderloin with string to keep it from losing its shape during cooking, and pat it dry with a paper towel.
- 4
Step 4
Heat vegetable oil in a frying pan, then sear the meat until a light crust forms, so that it "seals in" the juices.
- 5
Step 5
Transfer the meat to a baking sheet lined with parchment paper, season with salt and pepper, sprinkle with dried thyme, and bake in an oven preheated to 200°C for 20 minutes.
- 6
Step 6
Finely chop the onion and garlic.
- 7
Step 7
Sauté in the pan in which the meat was cooked.
- 8
Step 8
Slice the mushrooms, leaving 1-2 mushrooms for garnish. Ideally, these should be white mushrooms, but if unavailable, button mushrooms will work too.
- 9
Step 9
Place the mushrooms in the pan with the onion and garlic.
- 10
Step 10
After 10 minutes of frying, add butter, sour cream (or cream), salt, pepper, and thyme.
- 11
Step 11
Remove the meat from the oven and take off the strings that were used to tie the meat before cooking.
- 12
Step 12
Place the meat into the pan with the mushroom sauce and heat it thoroughly until done. If you're unsure about the meat's doneness, simmer it covered.
- 13
Step 13
The final step in cooking is to pour over brandy and ignite it; this will give the sauce a unique flavor. This step is optional and only for authenticity of the recipe.
- 14
Step 14
Prepare a salad dressing from olive oil, apple cider or white wine vinegar, and a teaspoon of mustard.
- 15
Step 15
Pre-boiled potatoes, fry until cooked in vegetable oil, then dry on a paper towel.
- 16
Step 16
Place lettuce on a serving plate, drizzle with salad dressing. Arrange thin slices of fresh mushrooms, potatoes, and tournedos over the lettuce, then drizzle with "Chambord" sauce. This is very delicious; I recommend treating yourself to this dish occasionally.