Tournedos of Beef with Tarragon–Coriander Butter Sauce
"Experience the pinnacle of steakhouse elegance with succulent beef tournedos draped in a silky, herb-infused butter emulsion that balances classic French technique with vibrant modern flavors."
Instructions
Season the tournedos generously with black pepper and a little salt. Let the meat rest at room temperature for about 30 minutes to ensure even cooking.
Prepare the sauce base: in a small saucepan, combine the vinegar, a splash of water, tomato sauce, chopped onion, garlic, and a pinch of salt. Simmer gently over low heat until lightly boiling and slightly reduced. Remove from heat and allow to cool.
In a heatproof bowl, whisk the egg yolks with 2 tablespoons of water and a pinch of salt. Set the bowl over a bain-marie (gentle steam heat) and whisk continuously until the mixture thickens slightly.
Slowly drizzle in the melted butter while stirring steadily with a wooden spoon or whisk, forming a thick, glossy emulsion similar to mayonnaise.
Fold in the chopped tarragon, coriander, cooled onion–garlic mixture, and finely chopped mushrooms. Keep the sauce warm over very low heat; do not let it boil.
Heat the vegetable oil in a heavy skillet or grill pan over high heat. Sear the tournedos for 2–3 minutes per side, depending on thickness, until well browned and cooked to your preferred doneness.
Remove the beef from the pan, season lightly with salt, and let rest for a few minutes.
Serve the tournedos hot with the tarragon–coriander sauce on the side. White bread or boiled or fried potatoes make excellent accompaniments.