Romantic Dining: Tournedos Diane, A Recipe For Love

Peachtree Tournedos Flambé: A Timeless Recipe

Inspired by Jim Sanders with a nod to Emeril

INGREDIENTS

2 tablespoons butter (clarified butter preferred)

2 tournedos beef, about 10 oz. each (beef fillet mignon)

2 ounces of brandy

3 garlic cloves, chopped

1 small white onion, chopped

2 stalks celery, chopped

3 sprigs fresh parsley, chopped

1⁄4teaspoon salt

1⁄4 teaspoon black peppercorns

1⁄4 cup dry red wine

1⁄4 cup Worcestershire sauce

2 teaspoons lemon juice

1⁄2 teaspoon Tabasco

DIRECTIONS

1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.

2. Add 1 ounce of brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.

3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.

4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce with remaining bandy (ignited with a long match) for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.

~MORE~

https://www.newsbreak.com/doc-...