Tuesday, July 9, 2013


I like to serve this charred beef tournados for a special occasions. Visitors love to eat this because its healthy and more on vegetables.
75g x2 beef tournados
2g salt
1g pepper
10ml cabernet wine
5g chopped onions
10ml demi glaze
1 piece turned carrot
1 piece turned chayote
1 piece turned pumpkin
1 piece turned potato
8g soft butter
60g shoe string potatoes

For the tournados:
Season and grill mark the beef.
Continue cooking until the proper temperature is reached.

For the sauce:
Sauté the onions until translucent and deglaze with the wine.
Reduce until 25% is left in the pot.
Add the demi glaze and cook for 5 minutes.
Finish with soft butter and pass through a fine chinois.
Set aside.

For the vegetables:
Blanched the vegetables in boiling water and sauté with butter.
Season with salt and pepper.

For the shoe string sauce:
Wash the shoe string potatoes and soak in ice water for at least 5 minutes.
Drain and deep fry in clean cooking oil until crispy.
Set aside.

Assemble for plating:
Arrange the potatoes in the center of the plate and place the beef tournados on top.
Drizzle some sauce around and alternately arrange the sautéed marble vegetables.
Garnish with herbs and serve hot

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