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Recipe : *** Beef Tournedos With An Artichoke And Pureed Onions

Beef Tournedos With An Artichoke And Pureed Onions
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    20 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
In Escoffier’s original recipe, the steaks were place on top of the artichokes.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 thick (about 4 cm)steaks (filet mignons)
  • 2 artichoke hearts, cooked
  • ½ recipe purée soubise
  • 1 medium dried morel mushroom, blanched in water until soft, finely minced
  • fine salt and freshly ground black pepper
  • 50 ml demi-glace

  • Recipe preparation steps

  • 1
    Cook the steaks, seasoned with salt and pepper, using your method of choice.
  • 2
    Preheat broiler. If cold, reheat artichoke hearts in a microwave. If cold, reheat puree in a small saucepan. Combine the puree with the minced mushroom. Spoon the puree into the artichoke hearts and place on a baking sheet. Brown the tops under a broiler, about 3 minutes.
  • 3
    Heat the demi-glace, reduce slightly, and season with salt and pepper.
  • 4
    Place a steak on each heated serving plate. Place an artichoke heart on top of each steak. Spoon a little demi-glace around the steaks.
  • Ready !