Twin filet mignon beef tournedos recipe served on a plate, by Pekin the Chef
Jul 17 2026
Restaurants›The Left Bank›Twin Filet Mignon Beef Tournedos Recipe

Twin Filet Mignon Beef Tournedos Recipe

Inspired by The Left Bank
Time1h
Serves2

topped with a rich mushroom ragout, applewood smoked bacon and horseradish cheese served with chèvre mashed potatoes

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Ingredients

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Beef Tournedos

Mushroom Ragout

Chèvre Mashed Potatoes

Method

Beef Tournedos

  1. 1

    Prepare the Beef

    Preheat your oven to 400°F (200°C). Season the filet mignon with salt and black pepper. Wrap each filet with two slices of bacon and secure with toothpicks.

  2. 2

    Sear the Beef

    In a skillet, heat olive oil over medium-high heat. Sear the filets for 3-4 minutes on each side until browned. Transfer to the oven and roast for 10-12 minutes for medium-rare.

Mushroom Ragout

  1. 3

    Sauté the Vegetables

    In the same skillet used for the beef, melt butter over medium heat. Add chopped shallots and minced garlic, cooking until soft. Add sliced mushrooms and thyme, cooking until mushrooms are browned.

  2. 4

    Add Wine and Cream

    Pour in white wine, scraping the bottom of the skillet. Allow to simmer for 5 minutes until reduced. Stir in cream and simmer until thickened. Season with salt and pepper to taste.

Chèvre Mashed Potatoes

  1. 5

    Boil the Potatoes

    Peel and cube the potatoes. Boil in salted water until tender (about 15-20 minutes). Drain and return to pot.

  2. 6

    Mash and Mix

    Add butter, milk, and chèvre cheese to the potatoes. Mash until creamy, and season with salt and pepper to taste.

Assembly

  1. 7

    Plate the Dish

    Place the chèvre mashed potatoes on the plate, top with the beef tournedos, and generously spoon the mushroom ragout over the top. Serve immediately.

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