Jul 14 2026
Restaurants›Dudley's On Short›Tournedos Maxwell Recipe

Tournedos Maxwell Recipe

Inspired by Dudley's On Short
Time1h
Serves4

Petite Filets, Crab, Potato Purée, House Made Béarnaise

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Ingredients

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Main Ingredients

Béarnaise Sauce Ingredients

Method

Preparation of Potato Purée

  1. 1

    Cook the Potatoes

    Peel and chop the potatoes into even-sized chunks. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until tender.

  2. 2

    Make the Purée

    Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and a splash of vegetable stock. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Cooking the Filets and Crab

  1. 3

    Sear the Filets

    Heat a skillet over medium-high heat. Season the petite filets with salt and black pepper. Add 2 tablespoons of butter to the skillet and sear the filets for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

  2. 4

    Prepare the Crab

    In the same skillet, reduce heat to medium and add the crab meat. Cook gently for 2-3 minutes until heated through. Remove from heat.

Preparing the Béarnaise Sauce

  1. 5

    Make the Reduction

    In a small saucepan, combine the finely chopped shallots, white wine vinegar, and white wine. Simmer until reduced by half. Strain and set aside.

  2. 6

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and the strained reduction. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk.

  3. 7

    Finish the Sauce

    Remove from heat and stir in the chopped tarragon and lemon juice. Season with salt and pepper to taste.

Plating

  1. 8

    Assemble the Dish

    On each plate, create a bed of potato purée. Top with the seared filet, then spoon the crab meat over the filet. Drizzle the Béarnaise sauce around the plate and serve immediately.

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