Tournedos Choron

Ingredients

• 600 gBeef fillet
• 220 gButter
• 400 gPotato
• 30 mlOil
• 200 mlBeef broth
• 100 mlWhite wine
• 30 mlWine vinegar
• 30 gShallot
• 3 pcsEgg yolk
• 5 gTarragon
• 15 gTomato paste
• 200 gAsparagus
• 240 gArtichoke heart
• 6 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Boil peeled potatoes until tender, drain and press or mash very finely. Chill.
   • Blanch asparagus tips 2–3 minutes in boiling salted water, refresh in ice water and drain.
   • Warm pre-cooked artichoke bottoms in butter or water.
   • Pat the beef tournedos dry and season with salt and pepper.
2. 2

   Pommes noisettes and glazing

   • Form small balls from the potato mash with a teaspoon.
   • Heat oil to 170–180 °C and fry the pommes noisettes until golden. Drain on kitchen paper.
   • Toss the fried potato balls briefly in the reduced beef stock (glace) to glaze them.
3. 3

   Sear tournedos and make jus

   • Heat butter in a heavy pan. Sear tournedos 2–3 minutes per side (depending on thickness) and baste with butter. Remove and keep warm.
   • Deglaze the pan with white wine, reduce briefly, add some reduced beef stock and reduce to a few tablespoons. Season.
   • Spoon a little of the deglazed wine jus over the tournedos before serving.
4. 4

   Tomato Béarnaise (quick method)

   • Chop shallot and reduce with white wine vinegar, wine and tarragon until syrupy, then cool.
   • Whisk egg yolks with the reduction over a bain-marie until thickened.
   • Slowly incorporate melted butter to form an emulsion. Stir in tomato paste and season with salt, pepper and chopped tarragon.
   • Keep warm (not hot) and serve with the tournedos.
5. 5

   Plating

   • Place tournedos on warm plates and surround with artichoke bottoms.
   • Add asparagus tips or peas bound with butter between artichokes.
   • Arrange glazed pommes noisettes nearby.
   • Drizzle some reduced jus over the meat and serve the tomato Béarnaise at the side. Serve immediately.