Recipe courtesy of Tyler Florence

Beef Tenderloin Tournedos with Herby Matchstick Frites

  • Level: Advanced
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 3 servings
Share This Recipe

Ingredients

Tournedos:

Matchstick Frites:

Directions

  1. For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest.
  2. Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flambé. (If you don't wish to flambé, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes.
  3. Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm.
  4. For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F.
  5. Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain.
  6. Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible.
  7. Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste.
  8. Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste.
  9. Serve the tournedos with the frites. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.