Published by
Dalisa
Beef tournedos, Migneron cheese and fall vegetables
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Baking — 60 minutes
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Preparation — 30 minutes
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Servings — 4
Ingredients
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4
Dalisa beef tournedos
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1/4 cup
of butter
-
115 g
of Migneron cheese from Charlevoix, sliced in 4
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1/2 cup
of dry white wine
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2 cups
of chicken broth
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2 tsp
of cornstarch
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2 tsp
of water
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3 cups
of turnip, diced
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3 cups
of carrot, diced
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3 tbsp
of raisins
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3 tbsp
of olive oil
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2 tbsp
of red wine vinegar
Preparation
Vegetables
- Place the rack in the centre of the oven. Preheat the oven to 200 ° C (400 ° F).
- In a large ovenproof nonstick skillet, colour the vegetables in the oil. Bake for about 35 minutes or until vegetables are well roasted, stirring a few times during cooking.
- Add the raisins and vinegar, and mix well. Continue cooking for about 10 minutes. Adjust seasoning.
- Place the rack in the top of the oven. Preheat the oven to grill (broil).
Beef
- In the meantime, in a large skillet, brown the meat on each side in half of the butter or until the meat is a little more rare than desired. Place on a baking sheet. Garnish with cheese and reserve.
- Deglaze the pan with the wine. Add the broth and reduce by half.
- In a small bowl, dissolve cornstarch in water. Pour water into the sauce and bring to a boil while stirring. Stir in the rest of the butter. Adjust seasoning.
- Place the tournedos in the oven and melt the cheese. Serve with vegetables and the sauce.
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