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Tournedos Au Vin Rouge

Western.Chefs's picture
  Butter 50 Gram (1/4 Cup)
  Olive oil 1 Tablespoon
  Tournedos 4
  Red wine 125 Milliliter (1/2 Cup)
  Croutons 4 (Hot Round)
  Meat glaze 2 Tablespoon
  Chopped fresh tarragon 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Melt 1 tablespoon of the butter with the oil in a heavy frying pan.
When the fat is very hot, add the tournedos and fry for 1 minute on each side to brown.
Pour in the wine, cook for a few seconds, then reduce the heat to low and cook gently for about 3 to 4 minutes.
Arrange the croutons on a warm serving dish.
Put the steaks on top of the croutons and keep hot.
Increase the heat, stir the meat glaze into the wine and boil until reduced and syrupy.
Remove the pan from the heat.
Cut the remaining butter into small pieces and stir into the sauce one piece at a time.
Season to taste and stir in the tarragon.
Pour the sauce over the steaks and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 564 Calories from Fat 218

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 11.3 g56.4%

Trans Fat 0 g

Cholesterol 26.9 mg9%

Sodium 288.2 mg12%

Total Carbohydrates 9 g3%

Dietary Fiber 0.35 g1.4%

Sugars 4.8 g

Protein 71 g142.1%

Vitamin A 8.3% Vitamin C 2.1%

Calcium 3.4% Iron 5.3%

*Based on a 2000 Calorie diet

Tournedos Au Vin Rouge Recipe