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How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce
1 tablespoon plus 1 teaspoon olive oil,
in all
2 ears of fresh shucked corn :
(about 1 1/2 cups)
2 tablespoons coarsely chopped tomatoes
1 cup beef stock
2 tablespoons chopped shallots
1 tablespoon grated Parmesan cheese
1 tablespoon plus 1 teaspoon unsalted butter, -- softened
Creole spice (recipe included) 4 3-ounce beef tournedoes
Oil for searing Red bell peppers Green onions 1 tablespoon grated Parmesan cheese
Preheat oven to 375 degrees F. Heat 1 teaspoon olive oil in a saute pan. Saute the corn and shallots for 3 minutes. Remove half of the corn mixture and place it in a small bowl. Continue to cook the remaining corn mixture for 5 minutes and it will begin to brown and caramelize. Stir occasionally. Add the tomatoes and stock to the pan. Turn the heat to low. Allow to simmer for 5 minutes.
Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside. In a small saute pan, heat 1 tablespoon of oil until very hot. Season the beef and sear on one side for 2 minutes. Flip and crust each beef tournedoes with the corn mixture. Place in the oven for 3 minutes. Add the remaining butter to the sauce and season. Remove the meat from the oven, place on a serving plate and top with the sauce. Garnish with red peppers, green onions, and Parmesan cheese.
How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce's Videos
Pistachio Crusted Venison with Cauliflower Puree and Port Reduction
In this video, Johan Magnusson of Big Swede BBQ, will show you how to smoked a venison tenderloin on the Elite Pellet Grill from @memphiswoodfiregrills5518 and serve them pistachio crusted with a beautiful cauliflower puree and port wine reduction sauce
This recipe is fine-dining outdoor style!!!
• 1 Venison Tenderloin
• Salt and pepper
• 2 cups Crushed Pistachios
• 2 Tbs of Butter
Cauliflower Puree
• 2 Tbs Unsalted butter
• 1 Yellow onion, thinly sliced
• 1 large Cauliflower, trimmed and cut into florets
• 1 ½ cup Heavy Whipping Cream
• ½ cup Chicken Stock chicken stock
• 2 sprigs of Thyme
• Kosher salt
Port Wine Reduction Sauce
• 3 Tbs of unsalted Butter
• ¼ cup Shallots finely chopped
• ¾ cup Port wine
• ¼ cup Red wine
• 1 cup Demi Glace or concentrated Beef Stock
• salt and pepper to taste
• ¼ cup Heavy cream
Start with the Port Wine Reduction Sauce. Melt the butter in a saucepan and sauté the shallots briefly until translucent. Deglaze with the Port and red wines and reduce until most of the wine has cooked off. Add the demi glace, salt and pepper, and then simmer for approximately 5-6 minutes. Strain the sauce and add the heavy cream. Keep warm.
Now prepare the cauliflower puree. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add the cauliflower, heavy cream, chicken stock, and thyme. Cover the pan, bring to a simmer, and cook, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, until liquid is reduced by about three-quarters, about 15-20 minutes. Discard the thyme sprig.
Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. Set aside and keep warm.
Set your Memphis Grill to 250 F using Oak Pellets.
Season the venison tenderloin with salt and pepper. Heat up a sautepan with the butter and quickly sear the venison tenderloin on all sides. When browned, remove and place in grill. Smoke the venison until it reaches an inner temperature of 125 F. When ready, remove from grill and let it rest for 5 minutes in aluminum foil.
Pour the crushed pistachios into an aluminum pan and roll the venison tenderloins making sure that the whole tenderloin is covered with pistachios. Slice and serve with the cauliflower puree and the port wine reduction sauce.
Business Class Entree: Grilled Beef Tenderloin with Foie Gras
Tournedos Rossini – Bruno Albouze
Tournedos, black truffle of Périgord and foie gras are the basic ingredients of Tournedos Rossini. A classic of French cuisine. This recipe is inspired by chef Martino Ruggieri who won Bocuse d’Or Italia.
To get the full recipe go to
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Fine dining BEEF TENDERLOIN recipe | Pumpkin - Blueberries - Ginger
In this video, I will show you my favorite beef tenderloin recipe with butternut squash and poached blueberries. This is a very easy fine dining recipe you can do at home for your friends and family. Have fun
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Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
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