Beef Tournedos Steak dressed to the nines in a luscious red wine mushroom sauce. A true date night, special occasion meal that’s surprisingly easy to make.
Table of contents
What are Beef Tournedos?
A beef tenderloin is a primal cut which is narrow at one end and thick at this other. Filet Mignons are the three of four steaks that come from the middle section of the tenderloin. A tournedos steak is a smaller steak filet cut from the narrow end of this beef tenderloin. Since that end of the tenderloin is narrower, tournedos steaks are usually cut thicker.
Tournedos vs. Filet Mignon … Is tournedos filet mignon? Technically yes. Just from a different slice of the primal.
I have prepared beef tournedos steak many times, and when I’m selecting steaks, I study all the pieces of steak labeled as Filet Mignon. I choose the narrower, taller steaks rather than the wider flatter steaks, the tournedos.
Pan Seared Filet Mignon
For this recipe, pan seared filet mignon is briefly browned over medium high heat to accomplish what we call Maillard Reaction. Maillard Reaction is the golden brown crust created by heat, which changes the color and creates flavor. Think about a piece of toast just out of the toaster, a perfect example of Maillard Reaction.
Removing the seared steaks from the pan, we’ll then make an easy red wine mushroom sauce.
The Red Wine Mushroom Sauce
To make the red wine sauce, this recipe calls for Veal demi-glace. It’s an amazing thick rich dark sauce with a thick syrupy texture. Made by using a brown stock, such a beef or veal, combined with espagnole sauce. It can be a project to make at home.
Find a specialty store in your area to purchase a good quality pre-made demi-glace. There are several selections of demi-glace available for purchase on Amazon, such as More Than Gourmet French Veal Demi-glace. If you’d like to make your own using beef stock, I like this article and short-cut recipe from The Spruce Eats.
Combined with red wine, shallots and mushrooms, it’s a luscious sauce that’s perfect for steak.
Let’s get started.
- Beef Tenderloin Filet Mignon Steaks
- Mushrooms: White Button or Baby Bella.
- Shallot
- Red Wine: A robust red wine such as Merlot or Cabernet Sauvignon.
- Demi-Glace: Preferably veal.
- Butter
- Steak Seasoning: Your favorite blend, Montreal Steak Seasoning works well here.
- Fresh Thyme
Tip: Study the selection of Filet Mignon steaks. Choose two that are narrower and taller than sider and flatter. These are most likely cut from the narrower end of the tenderloin, and are tournedos steak.
Ingredient Substitutions
- Shallot: Use thin sliced green onions in place of shallots.
- Thyme: Substitute dried thyme for fresh.
Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.
Step by Step Instructions, It’s Easy
This recipe moves along pretty quickly, so prepare side dishes before starting and keep them warm.
- Step 1: Season steaks with the steak seasoning to taste. Heat a heavy pan over medium high heat. Swirl butter and/or oil in hot pan until butter is melted or oil is shimmering. Place tournedos in the pan to quickly brown on each side. Remove the pan seared filet mignon to a plate and set aside.
- Step 2: Add the minced shallots and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for ten minutes.
- Step 3: Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
- Step 4: Add filet tournedos of beef back to pan, simmering to heat through and finish steaks to desired level. Turn steaks a couple of times for even cooking and maximum flavor. And use a spoon to add some of the sauce over the steaks as they cook.
Steak Internal Temperature Doneness Guide
- Rare: 125 – 130 degrees
- Medium Rare: 130 – 140
- Medium: 140 – 150
- Medium Well: 150 – 160
- Well: Over 160 degrees
Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.
A cast iron skillet is always a good choice to sear and cook meats. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared filet mignon.
Tips For Success
- Steak Internal Temperature Doneness Guide: Rare: 125 – 130 degrees, Medium Rare: 130 – 140, Medium: 140 – 150, Medium Well: 150 – 160, Well: Over 160 degrees
- Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.
- Don’t forget to rest the steaks. They will continue to cook while they rest. Resting steaks will help to evenly distribute juices yielding a perfect bite every time.
More Steak Recipes You Might Like
And if you’re looking for more beef recipes, don’s miss Beef Categroy, you’ll find lots of great recipes including the most popular on my site for Crock Pot Cola BBQ Brisket.
This recipe is adapted from a recipe for our local specialty and meat market, Tony’s Market.
Ingredients
- 2 3-4 ounce Filet Mignon Steaks
- 2 teaspoons Steak Seasoning Montreal Steak Seasoning Works Well here
- 2 Tablespoons Butter or neutral oil, such as Canola
- 1 large Shallot peeled and minced
- 8 ounces Button Mushrooms or Baby Bella, sliced.
- 1 Cup Red wine Merlot or Cabernet Sauvignon
- 2-3 sprigs Fresh Thyme or 1/8 teaspoon dried thyme
- 1 Cup Prepared Veal Demi-glace
Instructions
- Season steaks with the steak seasoning.to taste. Heat a heavy pan over medium high heat. Swirl butter and/or oil in hot pan until butter is melted or oil is shimmering. Place tournedos in the pan to quickly brown on each side. Remove the pan seared filet mignon steaks to a plate and set aside.
- Add the minced shallots and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
- Add filet tournedos back to pan, simmering to heat through and finish steaks to desired level. Turn steaks a couple of times for even cooking. Turn steaks a couple of times for even cooking and maximum flavor. And use a spoon to spoon some of the sauce over the steaks as they cook.
- Remove the steaks to a cutting board, tent with foil and let rest for about 5 minutes.
- Serve on warmed plates and spoon some of the mushroom wine sauce over each steak. Serve with mashed potatoes or noodles. A green vegetable such as asparagus or green beans are a nice side.
Notes
- 2 Cups beef broth
- 1 Tablespoon Butter
- 1 teaspoon cornstarch dissolved in 3 Tablespoons water
- 1/8 teaspoon Sherry
- Rare: 125 – 130 degrees,
- Medium Rare: 130 – 140,
- Medium: 140 – 150,
- Medium Well: 150 – 160,
- Well: Over 160 degrees
- Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.
Beef Tournedos Steak with Red Wine Mushroom Sauce … It’s What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Looks awesome chef and now I know what to do with the tapered end pieces when I buy a whole tenderloin.