Tournedos Charlemagne
Ingredients
- For the meat ⓘ
- 2 tablespoons butter ⓘ
- 4 large shallots, minced ⓘ
- 3/4 lb fresh mushrooms, minced ⓘ
- salt and pepper ⓘ
- 1 teaspoon tomato paste ⓘ
- 1 tablespoon oil
- 4 beef tenderloin steaks, cut 1 1/4 inch thick (tournedos) ⓘ
- For the Bearnaise sauce ⓘ
- 2 egg yolks ⓘ
- 1/2 cup butter, divided into 3 pieces ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 3/4 teaspoon grated onion ⓘ
- 1 teaspoon minced parsley ⓘ
Instructions
- For the tournedos, melt butter in skillet.
- Add shallots and mushrooms and saute over high heat until most of the moisture has evaporated.
- Season with salt and pepper.
- Remove from heat and stir in tomato paste; set aside.
- Heat oil in a large skillet.
- Add tournedos to pan and cook over high heat for 3 minutes per side for rare.
- Place tournedos on a heated serving platter.
- Divide mushroom mixture and place on top of each tournedo.
- Cover each with Bearnaise sauce.
- For the sauce, combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
- Add butter, 1 piece at a time, stirring constantly until melted.
- Continue stirring until thickened.
- Combine all remaining ingredients.
Nutrition & Diet Analysis (per serving)
1043
kcal
52% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).