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| Grilled Tournedos with Mushrooms and Anchovy Butter |
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| Tournedos come from the filet of beef, one of the most tender cuts of beef, as do the filet mignon and Chateaubriand. It is a small steak cut from the center about 1 1/2 to 2 inches thick. Cooking an eating good food is a pleasure, and this classic recipe is sure to taste great. |
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| 2 6 oz |
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tournedo steaks |
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| 2 tbs |
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oil |
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| Anchovy Butter |
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| 4 |
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fillets |
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| 1 oz |
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butter |
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| 1/4 tsp |
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lemon juice |
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pepper to taste |
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| Bread |
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| 2 slices |
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bread, 1/2 inch thick |
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| 4 tbs |
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oil |
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| Grilled Mushrooms |
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| 1 cup |
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white mushrooms, clean, stems cut |
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oil spray |
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| Garnish |
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| 4 |
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anchovy fillets, halved |
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| 1/2 cup |
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watercress |
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| 2 |
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black olives |
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| Prepare Anchovy Butter |
| 1 |
With a fork, mash four anchovy fillets to a paste. Cream butter until soft. Graduallly, beat in the mashed anchovy fillets, lemon juice, and a little pepper to taste. Chill. |
| Prepare Bread |
| 1 |
Cut two rounds of bread, same size of the tournedo steaks, using a plain or fluted cookie cutter, or using a knife around the edge of an upside down cup. |
| 2 |
Fry in hot butter and oil until golden brown in both sides. Drain on soft kitchen paper. |
| 3 |
Transfer the fried bread to a try or plate lined with kitchen paper. Cover and kepp in a warm oven (150° F) until needed. |
| Grill Steak and Mushrooms |
| 1 |
Wipe mushrooms with dry cloth. Remove stalks. |
| 2 |
Warm oil in a small pan. Brush steaks with the oil. |
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Stand steaks on a pre-heated grillit or thick bottom frying pan. Grill for 1 minute. Turn over. Brush with a little more oil. Grill for 1 minute. |
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Turn over. Lower heat slightly. continue to grill for further 2 minutes on each side for rare or underdone steak; 3 minutes each side for medium; up to 4 minutes for well done steak. |
| 5 |
Brush mushrooms with oil. Add to the steaks five minutes before the tournedo steaks are ready, and finish grilling together. |
| Garnish and Serve |
| 1 |
Cut away tough stems from watercress. Discard brown leaves. Wash thoroughly under cold running water to remove grit. |
| 2 |
Warm up anchovy butter, in a smal pan on low heat or in microwave, until half liquid. |
| 3 |
Get the bread out of the oven. Transfer to a serving tray. Lay a tournedo steak on top of each round. |
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Decorate on top with a grid of anchovy fillets and a black olive. Garnish with the grilled mushrooms and watercress. Transfer the anchov butter to a bowl or small jar and serve apart. |
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| Servings: 2 |
| Yield: 2 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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862.82 |
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| Calories From Fat (72%) |
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618.72 |
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% Daily Value |
| Total Fat 69.33g |
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107% |
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| Saturated Fat 17.65g |
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88% |
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| Cholesterol 147.86mg |
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49% |
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| Sodium 877.69mg |
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37% |
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| Potassium 857.59mg |
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25% |
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| Carbohydrates 14.13g |
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5% |
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| Dietary Fiber 1.15g |
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5% |
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| Sugar 1.77g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 12.98g |
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| Protein 45.48g |
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91% |
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| Holiday, Main Dish, Meat, Winter |
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| Recipe Source |
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Source: All Foods Natural, Allabor free recipes
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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