You are here

Tournedos Diables

BBQ.Guys's picture
Ingredients
  Beef tenderloin 7 Pound, trimmed (1 Whole)
  Garlic salt To Taste
  Coarsely ground pepper To Taste
  Long grain and wild rice mix 6 Ounce
  Beef bouillon 2 Cup (32 tbs)
  Sherry 1⁄3 Cup (5.33 tbs)
  Cognac 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Teaspoon
  Dijon mustard 4 Teaspoon
  Tomato paste 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Vinegar 1⁄2 Teaspoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped green onions 1 Cup (16 tbs)
Directions

Sprinkle tenderloin with garlic salt and pepper.
Insert meat thermometer into tenderloin, making sure it does not touch fat.
Grill over medium coals 15 minutes on each side or until thermometer registers 140° (rare), 160° (medium), or 170° (well done).
Set aside, and keep warm.
Prepare rice according to package directions.
Set aside, and keep warm.
Place bouillon in a medium saucepan, and bring to a boil.
Reduce heat, and simmer bouillon, uncovered, while completing recipe.
Combine sherry and cognac in a small, long-handled saucepan; heat just until warm (do not boil).
Remove from heat.
Immediately ignite sherry mixture with a long match, and pour over bouillon.
When flames die down, stir in butter, dijon mustard, tomato paste, worcestershire sauce, 1/2 teaspoon garlic powder, and vinegar.
Cook, uncovered, over low heat 15 minutes.
Stir in mushrooms and green onions; cook an additional 5 minutes.
Remove sauce from heat.
Cut tenderloin into 1/2 inch slices.
Place rice on a serving platter; top with meat and sauce.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Party

Rate It

Your rating: None
4.275
Average: 4.3 (16 votes)