Tournedos with tarragon-parsley emulsion and a warm salad
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Thomas Rode Andersen
Former Michelin chef
Now that the Queen has spoken, and snacks and appetizers have been enjoyed, we move on to the evening's main course.
Our menu offers a delicious tournedos with a tarragon-parsley emulsion accompanied by a lovely salad of zittauer onions.
Servings
: 4
people
Ingredients
4
beautiful tournedos
2
tbsp
pickled green peppercorns
1
tsp
Dijon mustard
4
pieces
zittauer onions - halved
1
bag
tender spinach
1
bunch
broad-leafed parsley - picked and rinsed
0.5
bunch
French tarragon - picked and rinsed
125
g
unsalted butter
1
large shallot - peeled and finely chopped
2.5
dl
water
Cold-pressed virgin olive oil
Juice from half a lemon
Sea salt
Freshly ground black pepper
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Instructions
Step 1/9
Start by seasoning your tournedos with salt and pepper. Brown them in olive oil for 2-3 minutes on each side over high heat. Then remove them from the pan.
Step 2/9
Reduce the heat, and place your halved onions on the pan with the cut side down. Fry them over moderate heat for approximately 35-40 minutes – or until they are completely tender and can easily be slipped out of their skins.
Step 3/9
Take your green peppercorns, and crush them. Then take your tournedos, coat them with mustard on the frying side and sprinkle the crushed peppercorns on.
Step 4/9
Now take your chopped shallots and boil them in the water for 3-4 minutes. Then add your parsley leaves, and blanch them in the water for 1-2 minutes.
Step 5/9
Take the mixture, and pour it into a blender together with a good dollop of butter, tarragon, salt and pepper. Blend for 6-8 minutes, until the sauce is completely green and homogeneous.
Step 6/9
When the sauce is completely homogeneous, strain it and taste it with salt, pepper and possibly a little lemon juice. After that, the sauce must not be brought to a boil, as it risks separating.
Step 7/9
Now give the tournedos 10-12 minutes in the oven at 225 degrees, and let them rest for at least 5 minutes.
Step 8/9
While your tournedos are in the oven, take your onions and slip them out of their skins. Chop them, throw them in a bowl with your spinach, pour a good virgin olive oil over, and taste with salt, pepper and lemon juice.
Step 9/9
Finally, arrange your tournedos on some warm plates, and place the warm salad next to it. Foam up the sauce with an immersion blender, and serve it with the delicious steaks.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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