Tournedos of Black Angus Beef recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Commander's Palace›Tournedos Of Black Angus Beef Recipe

Tournedos Of Black Angus Beef Recipe

Inspired by Commander's Palace
Time1h 30m
Serves4

Whiskey smoked onions, roasted mushrooms, Creole smashed new potatoes and glace de viande

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Ingredients

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Beef

Whiskey Smoked Onions

Roasted Mushrooms

Creole Smashed New Potatoes

Glace de Viande

Method

Beef Preparation

  1. 1

    Sear the Beef

    Season the Black Angus beef tenderloin pieces with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the beef for about 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Whiskey Smoked Onions

  1. 2

    Cook the Onions

    In a skillet, melt butter over medium heat. Add sliced onions and sauté until they become soft and caramelized (about 10-12 minutes). Stir in whiskey and brown sugar, cook for an additional 5 minutes until syrupy. Set aside.

Roasted Mushrooms

  1. 3

    Roast the Mushrooms

    Preheat the oven to 400°F (200°C). Toss mixed mushrooms with olive oil, minced garlic, and thyme. Spread on a baking sheet and roast for 15-20 minutes until golden brown.

Creole Smashed New Potatoes

  1. 4

    Prepare the Potatoes

    Boil halved new potatoes in salted water until tender (about 15-20 minutes). Drain and return to pot. Add butter, heavy cream, and Creole seasoning. Smash lightly with a fork.

Glace de Viande

  1. 5

    Make the Glace de Viande

    In a saucepan, combine beef stock, red wine, minced shallots, and thyme. Simmer over low heat until reduced by half and thickened (about 30-40 minutes). Strain and keep warm.

Plating

  1. 6

    Serve the Dish

    On a plate, arrange the seared beef, topped with whiskey smoked onions, alongside roasted mushrooms and creole smashed potatoes. Drizzle with glace de viande before serving.