Grilled tournedos with red wine sauce and grilled vegetables

Ingredients

• 4 tournedos (about 180 g each)
• Coarse sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 knobs cold butter (for the sauce and searing)
• 2 cloves of garlic
• 2 sprigs rosemary
• For the red wine sauce:
• 3 shallots, finely chopped
• 1 clove garlic, finely chopped
• 250 ml red wine (full-bodied, e.g. Cabernet Sauvignon)
• 200 ml beef stock
• 3 sprigs fresh thyme
• 30 g cold butter, in cubes
• Salt and pepper to taste
• For the grilled vegetables:
• 1 zucchini, cut into diagonal slices
• 2 bell peppers (red and yellow), cut into wide strips
• 200 g green asparagus, ends trimmed
• 2 tbsp olive oil
• Pinch of chili flakes
• Salt and pepper

Instructions

1. 1

   Take the tournedos out of the fridge at least 30 minutes before grilling so they reach room temperature. Pat them dry with paper towels and season with coarse sea salt and freshly ground black pepper.Make the red wine sauce: heat a splash of oil in a saucepan and sweat the shallots until translucent. Add the garlic and fry briefly. Deglaze with the red wine and add the beef stock and sprigs of thyme. Let reduce over medium heat until reduced by half, strain the sauce and finish with a knob of cold butter. Season with salt and pepper.Cut the zucchini, bell pepper and asparagus into even pieces or strips. Brush them lightly with olive oil and season with salt, pepper and a pinch of chili flakes.Heat the grill pan on high heat until it’s very hot. With cast iron this takes about 3 to 4 minutes. You don’t need extra oil in the pan itself; the vegetables and the meat are already oiled.Grill the vegetables first: place them in the hot grill pan and leave them without moving for 2 to 3 minutes so the grill marks set. Turn and grill the other side. Keep warm in the oven at 80°C.Grill the tournedos: place them in the hot grill pan and press lightly. Grill 2 to 3 minutes per side for medium-rare. Turn a quarter turn halfway through each side for a nice diamond pattern. In the last minute add a knob of butter, a crushed clove of garlic and a sprig of rosemary and spoon the melting butter mixture over the meat.Let the tournedos rest for 5 minutes on a plate covered with aluminium foil. This keeps all the juices locked in the meat.Reheat the red wine sauce over low heat. Serve the tournedos with the grilled vegetables and pour the sauce over generously. Garnish with some fresh thyme if desired.