Tournedos Recipe
Medallions of char-grilled beef tenderloin, set in garlic beurre blanc, topped with sautéed shrimp, jumbo lump crabmeat and Béarnaise sauce.
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Ingredients
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Beef Tenderloin
Garlic Beurre Blanc
Sautéed Shrimp and Crab
Béarnaise Sauce
Method
Prepare the Beef Tenderloin
- 1
Season and Grill
Preheat a grill or grill pan over high heat. Rub the beef tenderloin medallions with olive oil, then season both sides with salt and black pepper. Grill the medallions for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the grill and let rest.
Make Garlic Beurre Blanc
- 2
Cook Shallots and Garlic
In a saucepan, combine the chopped shallots, minced garlic, and white wine. Bring to a boil and reduce until about 2 tablespoons of liquid remain. Lower the heat and add the heavy cream, stirring until combined.
- 3
Incorporate Butter
Gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified. Season with salt to taste, then remove from heat and set aside.
Prepare Sautéed Shrimp and Crab
- 4
Sauté Shrimp
In a skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant. Add the shrimp and cook for about 3-4 minutes, until they turn pink and are cooked through. Add the jumbo lump crabmeat and drizzle with lemon juice, gently stirring to combine. Cook for an additional 1-2 minutes and remove from heat.
Make Béarnaise Sauce
- 5
Combine Ingredients
In a small saucepan, combine chopped shallots and white wine vinegar. Reduce over low heat until the shallots are softened and the liquid has reduced by half.
- 6
Plate the Dish
- 7
Assemble
On each plate, place a grilled beef medallion. Drizzle the garlic beurre blanc around the beef, top with the sautéed shrimp and crab mixture, and finish with a generous spoonful of Béarnaise sauce. Serve immediately.