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Beef tournedos, Migneron cheese and fall vegetables
- Prep. 30 min
- Cook time 60 min
- Foodies. 4
- Print the recipe
Ingredients
-
4
Dalisa beef tournedos
-
1/4 cup
of butter
-
115 g
of Migneron cheese from Charlevoix, sliced in 4
-
1/2 cup
of dry white wine
-
2 cups
of chicken broth
-
2 tsp
of cornstarch
-
2 tsp
of water
-
3 cups
of turnip, diced
-
3 cups
of carrot, diced
-
3 tbsp
of raisins
-
3 tbsp
of olive oil
-
2 tbsp
of red wine vinegar
Preparation
Beef
- In the meantime, in a large skillet, brown the meat on each side in half of the butter or until the meat is a little more rare than desired. Place on a baking sheet. Garnish with cheese and reserve.
- Deglaze the pan with the wine. Add the broth and reduce by half.
- In a small bowl, dissolve cornstarch in water. Pour water into the sauce and bring to a boil while stirring. Stir in the rest of the butter. Adjust seasoning.
- Place the tournedos in the oven and melt the cheese. Serve with vegetables and the sauce.
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