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Tournedos Epimeleia

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Ingredients
  Tenderloin 115 Gram
  Oregano leaves 3 Milliliter
  Thyme leaves 3 Milliliter
  Basil leaves 3 Milliliter
  Cayenne pepper 3 Milliliter
  Black pepper 3 Milliliter
  Onion powder 3 Milliliter
  Garlic powder 3 Milliliter
  Paprika 5 Milliliter
  Salt 5 Milliliter
  Chili powder 5 Milliliter
  Butter 75 Milliliter
  Diced mushrooms 125 Milliliter
  Green onions 125 Milliliter
  Rehydrated sun dried tomatoes 250 Milliliter
  Demi glace 375 Milliliter
  Sherry 125 Milliliter
  Heavy cream 60 Milliliter
  Cooked crayfish tails 500 Milliliter
  Bread rusks 8
Directions

Trim the blue skin and fat from the filets.
Combine the seasonings and rub into the filets.
Heat 3 tbsp (45 ml) of butter in a large skillet and saute the filets to desired tenderness; reserve hot.
While the filets cook, melt the butter in a sauce pan; saute the mushrooms, green onions and tomatoes.
Add the demi-glace and sherry.
Reduce heat and simmer to half of the sauces volume.
Add cream and crayfish tail; simmer for 5 minutes longer.
Place the filets on the bread rusks, smother with sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
4

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