Recipe
Grilled tournedos with red wine sauce and grilled vegetables
Juicy tournedos with beautiful grill marks, a rich red wine sauce and colorful grilled vegetables. This is the main course that completes your Christmas table.
| Course | Main course |
|---|---|
| Kitchen | French |
| Servings | 4 people |
Preparation time
| Preparation time | 20 min |
|---|---|
| Stiffen up min. | 5 min |
| Total | 45 min |
Equipment
- Cast-iron grill pan
- Saucepan
- Meat tongs
- Cutting board
- Sharp knife
- Sieve
- Aluminium foil
- Paper towels
- Spoon
Ingredients
- 4 tournedos (about 180 g each)
- Coarse sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 knobs cold butter (for the sauce and searing)
- 2 cloves of garlic
- 2 sprigs rosemary
- For the red wine sauce:
- 3 shallots, finely chopped
- 1 clove garlic, finely chopped
- 250 ml red wine (full-bodied, e.g. Cabernet Sauvignon)
- 200 ml beef stock
- 3 sprigs fresh thyme
- 30 g cold butter, in cubes
- Salt and pepper to taste
- For the grilled vegetables:
- 1 zucchini, cut into diagonal slices
- 2 bell peppers (red and yellow), cut into wide strips
- 200 g green asparagus, ends trimmed
- 2 tbsp olive oil
- Pinch of chili flakes
- Salt and pepper
