Beef Tournedos Steak Recipe

Whipping up these beef tournedos wrapped in bacon was like adding a gourmet twist to my culinary repertoire, and I felt like a Michelin-star chef in my own kitchen. The rich, buttery pan sauce with a hint of red wine perfectly complemented the tender filet mignon, making it an unforgettable dinner that felt both luxurious and totally achievable.

I adore preparing Beef Tournedos Steaks since they are an iconic dish that gives both peasantry and nobility a sense of decadence and comfort. A succulent filet mignon pairs perfectly with crispy bacon, and red wine or beef stock adds a certain depth.

It’s a meal fit for a king that lets you savor premium beef with the rich tastes of thyme and Dijon mustard.

Beef Tournedos Steak Recipe Ingredients

• Beef Tournedos: Tender, protein-rich, rich in iron and essential vitamins.
• Bacon or Pancetta: Adds savory richness; provides protein and fat.
• Olive Oil: Heart-healthy fat; enhances flavor and texture.
• Garlic: Offers aromatic depth; contains antioxidants and anti-inflammatory compounds.
• Red Wine: Adds acidity; source of polyphenols for heart health.
• Dijon Mustard: Tangy flavor enhancer; provides antioxidants and minerals.
• Thyme Leaves: Herbaceous aroma; contains vitamins A and C, and iron.

Beef Tournedos Steak Recipe Ingredient Quantities

• 4 beef tournedos (filet mignon), about 1.5 inches thick
• Salt and freshly ground black pepper, to taste
• 4 slices bacon or pancetta
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup red wine or beef stock
• 1 tablespoon Dijon mustard
• 1 tablespoon heavy cream (optional)
• Chopped fresh parsley, for garnish

How to Make this Beef Tournedos Steak Recipe

1. Heat your oven up to 400°F (200°C).

2. Wrap each beef tournedo with a slice of bacon or pancetta. Secure with kitchen twine or toothpicks.

3. Generously season the tournedos with salt and freshly ground black pepper.

4. In a pan that can go in the oven, heat olive oil over medium-high heat. Add the beef tournedos and get them nice and browned, searing for about 2 minutes on each side.

5. Add the unsalted butter, minced garlic, and fresh thyme leaves to the skillet. Allow the butter to melt and baste the tournedos with the mixture by spooning it over the meat.

6. Move the skillet to the preheated oven and roast for 5 to 7 minutes for medium-rare, or until the internal temperature reaches your desired doneness.

7. Take the tournedos from skillet; let rest on a plate, tented with foil, while sauce is made.

8. Pour off any extra fat in the skillet and return the pan to medium heat. Add red wine or beef broth, scraping the bottom to deglaze the pan.

9. Let the liquid reduce to half its original volume. Then stir in the Dijon mustard and, if desired, the heavy cream. Simmer the sauce for a minute, then adjust the seasoning and serve.

10. Serve the tournedos of beef topped with the pan sauce and garnished with fresh parsley, finely chopped. Enjoy an elegant dish!

Beef Tournedos Steak Recipe Equipment Needed

1. Oven
2. Oven-safe skillet or pan
3. Stove
4. Cooking twine or toothpicks
5. Knife (for chopping and mincing)
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Tongs (for handling beef)
10. Spoon (for basting)
11. Plate
12. Aluminum foil (for tenting)
13. Whisk or spoon (for stirring sauce)
14. Thermometer (optional, for checking doneness)

FAQ

• What is the ideal cooking time for beef tournedos?The perfect cooking time is approximately 3-4 minutes for each side of the steak to achieve medium-rare, but thickness and personal preference can really make this number vary.
• Can I substitute pancetta for bacon?Indeed, pancetta can be substituted for bacon, yielding a somewhat different flavor profile. Both fulfill the requirement very well of wrapping the steak.
• Do I need to use the heavy cream in the sauce?Adding heavy cream is optional. It can be added and make the sauce richer and creamier, but if you prefer a lighter sauce, you can omit it.
• What is the purpose of tying the bacon around the steak?Bacon tied around steak helps hold the shape of a tournedos while adding flavor and moisture during cooking. Lean cuts of beef like tenderloin can taste dry, especially when grilled.
• Can I use a different herb instead of thyme?If you do not have thyme on hand, you can use rosemary or oregano instead.
• Is it necessary to use wine in the sauce?You can use beef stock to replace the wine in this dish if you prefer not to cook with wine.

Beef Tournedos Steak Recipe Substitutions and Variations

Bacon or pancetta: Use prosciutto or turkey bacon for a lighter option.
Avocado oil: Substitute with canola oil or olive oil for a neutral flavor alternative.
Substituting butter can be tricky because butter has a very unique taste and mouthfeel that is hard to replicate. However, there are two ingredients that come close:

1. Ghee: Ghee is ghee for a reason. It’s the best alternative to use, both in terms of flavor and fat composition.

2. Clarified butter: If you have it on hand (or can get some easily), use it.
Thyme leaves, fresh: Dry thyme can be used, but in reduced amounts—1 teaspoon.
BEEF STOCK: Use beef stock instead of red wine when you want a non-alcoholic version.

Pro Tips

1. Pre-Warm the Skillet Preheat your skillet before adding the olive oil to ensure that the beef sears properly. This helps in achieving a perfect crust on the tournedos, locking in juices and enhancing flavor.

2. Use a Meat Thermometer Invest in an instant-read meat thermometer to accurately gauge the doneness of your beef. For medium-rare, aim for an internal temperature of about 130°F (54°C) before resting the meat.

3. Ensure Even Cooking If the tournedos are slightly uneven in thickness, gently press them with your palm to level them out. This will help them cook more uniformly in the oven.

4. Bacon Crispiness For extra crispy bacon, consider partially cooking the bacon slices in a separate skillet before wrapping them around the beef. This ensures the bacon is fully cooked and crispy when the beef is done.

5. Flavor-Infused Basting When basting the meat with butter, tilt the skillet slightly to pool the butter and herbs. Use a spoon to continuously baste the meat during the searing step for added flavor infusion.