Tournedos Bordelaise

Ingredients

• 800 gBeef tenderloin
• 160 gBone marrow
• 45 mlOlive oil
• 50 gButter
• 800 gPotato
• 200 mlRed wine
• 300 mlBeef stock
• 40 gShallot
• 10 gParsley
• 2 gThyme
• 2 gRosemary
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare marrow (poach)

   • Cut the bone marrow into 2–3 cm slices (about 160 g total).
   • Bring a pot of water to a simmer, add a little salt, and let it cook gently.
   • Poach the marrow slices 3–4 minutes until soft but holding shape. Remove, drain on paper towel and keep warm.
2. 2

   Roast potatoes (side)

   • Peel (optional) and cut potatoes into even pieces (800 g total).
   • Toss potatoes with 30 ml olive oil, 2 g rosemary and 5 g salt; spread on a tray.
   • Roast in a preheated oven at 200 °C (180 °C fan) for 30–35 minutes until golden and crispy, turning once.
3. 3

   Make Bordelaise sauce

   • Finely chop shallots (40 g). Sauté in 15 ml olive oil until translucent.
   • Deglaze with 200 ml red wine, add 300 ml beef stock, 2 g thyme and 1 bay leaf.
   • Reduce by half, then remove from heat and whisk in 50 g cold butter until glossy. Season with 3 g salt and pepper to taste.
   • Optionally stir 40 g chopped poached marrow into the sauce for extra richness.
4. 4

   Grill tournedos and serve

   • Bring tournedos (about 200 g each) to room temperature, pat dry, season lightly with salt and pepper.
   • Heat a grill pan very hot, add 15 ml olive oil and sear tournedos 2–4 minutes per side depending on doneness desired (about 3 minutes per side for medium). Rest briefly.
   • Top each hot tournedo with a slice of poached marrow, sprinkle with chopped parsley (10 g) and serve immediately with the Bordelaise sauce on the side and roasted potatoes.