TOURNEDOS FOR A MOTHER
Norman Van Aken, 2012 © “My Key West Kitchen”, Kyle Books
Tournedos are often linked to the inclusion of foie gras. We couldn’t get foie gras except the canned stuff back then in America, much less Key West. And I was not about to introduce canned meats no matter how ‘gourmet’ to either of the intended benefactors of this late night feast after the heroic energies each had expended in child birth. So I took a page from the French in another fashion and cracked quail eggs, cooked them sunny side up and served them on the beef.
Croque Madame is a rightful inspiration.
Yield: Serves 2
· 2 center cut filets mignons, about 5 ounces each kosher salt and freshly cracked black pepper
· Tablespoon XVOO or Clarified Butter
· slices of white bread, (or crustless baguette etc.) cut into rounds 1 Tablespoon canola oil
· 2 Tablespoons + 1 teaspoon butter
· ½ Cup cleaned and sliced mushrooms, (the wild ones or best you can find) 2 Tablespoons Madeira wine
· 1/8 teaspoon sherry wine vinegar
· 1 Cup Beef or Veal Stock reduced by half, reserved
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· canola oil, as needed to prevent the eggs from sticking only 2 fresh quail eggs
· Salt and Pepper, as needed
Season the filet mignons with salt and pepper. Set aside on a plate.
In a medium sized skillet over medium heat add the XVOO. Cook the slices of bread on each side. Set aside.
Now, using the same pan turn up the heat and add the canola oil. Sear the beef on both sides. Turn down the heat to medium. Add in 1 Tablespoon of the butter and cook the beef basting it a few times with the fat. Cook for about 3 minutes on the first side and 2 minutes on the second side. Remove to a plate and keep warm.
Using the same pan now pour out the fat and add the 2 Tablespoon of butter and allow to melt. Add the mushrooms and stir. Season lightly. Cook the mushrooms until syrupy. Add the Madeira and sherry vinegar and and reduce a moment and then the Beef Stock. Turn up the heat and when nicely reduced stir in the last teaspoon more butter. Turn off the heat.
Heat a non-stick small pan. Add the canola oil. Fry the eggs sunny side up. Season them with salt and pepper.
Place the toasts in the center of two warm plates. Top with the beef. Pour the sauce on top of the beef. Carefully place the egg on top of each section of beef. Serve.
Note: Once you make this dish you will find that adding other elements to that reduction sauce can be portals to many exciting flavor combinations. Add a teaspoon of mustard for instance. Keep experimenting. It is how we grow in the kitchen.
