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Beef tournedos, Migneron cheese and fall vegetables

  • Baking — 60 minutes

  • Preparation — 30 minutes

  • Servings — 4


  • 4

    Dalisa beef tournedos

  • 1/4 cup

    of butter

  • 115 g

    of Migneron cheese from Charlevoix, sliced in 4

  • 1/2 cup

    of dry white wine

  • 2 cups

    of chicken broth

  • 2 tsp

    of cornstarch

  • 2 tsp

    of water

  • 3 cups

    of turnip, diced

  • 3 cups

    of carrot, diced

  • 3 tbsp

    of raisins

  • 3 tbsp

    of olive oil

  • 2 tbsp

    of red wine vinegar



  1. Place the rack in the centre of the oven. Preheat the oven to 200 ° C (400 ° F).
  2. 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.
  3. Add the raisins and vinegar, and mix well. Continue cooking for about 10 minutes. Adjust seasoning.
  4. Place the rack in the top of the oven. Preheat the oven to grill (broil).


  1. 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.
  2. Deglaze the pan with the wine. Add the broth and reduce by half.
  3. 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.
  4. Place the tournedos in the oven and melt the cheese. Serve with vegetables and the sauce.
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