Tournedos with cava sauce and vegetables
This tournedos recipe with cava sauce and vegetables is a guaranteed success, especially if your guests enjoy meat: a rich sauce and a side of vegetables complete the picture. I recommend following the steps outlined in the recipe so you won't encounter any difficulties and can even master the process.
Ingredients · Servings 4
- 4 slices of pumpkin
- 8 slices of bacon
- 4 beef tenderloin medallions
- Extra virgin olive oil
- A pinch of salt
- The green part of [adjustable]1[/adjustable] leek
- 1 onion
- 1 carrot
- 1 celery leaf
- 1 tablespoon of extra virgin olive oil
- Some pieces of beef
- 1 beef bone
- 400 g of water
- Shall
- 1 carrot
- ½ leek
- 1 onion
- 250g of beef broth
- 150 g Raw cava
- A pinch of ground pepper
- 1 teaspoon of honey
- 30g of butter
- 1 tablespoon of extra virgin olive oil
- 1 carrot
- 100g of mushrooms
- 1 tablespoon of extra virgin olive oil
- 12 tomates cherry
- 12 green asparagus spears
- 100g of peas
- Some leaves of lamb's lettuce
Method · 1 h
- Peel, cut and chop the vegetables.
- Put the extra virgin olive oil in a saucepan and sauté the pieces of meat and vegetables.
- Add the bones, water, and salt to the saucepan and bring to a boil. Once boiling, skim off any foam and let it simmer for about 20 minutes. Strain and set aside.
- Peel the carrot, onion, and leek and dice them very finely. Put the extra virgin olive oil in a saucepan and sauté the vegetables slowly.
- Add the beef broth, cava, honey and pepper and let it cook for about 10 minutes.
- Strain the sauce through a chinois, pressing the vegetables well with a spoon or the pestle of a mortar to extract all their juice.
- Return to the heat and let it reduce. After it has reduced for 5 minutes, add the butter, stir, and let it reduce for another 5 minutes.
- Cut some pieces of carrot, turn them and cook them for 10 minutes.
- Sauté your mushrooms in a non-stick pan over medium heat with a drizzle of extra virgin olive oil; they'll cook quickly. Set aside.
- Do the same with the tomatoes, carrots, asparagus, and peas.
- Prepare some lamb's lettuce leaves.
- Cut slices of pumpkin about 1 cm thick. Peel them, then put extra virgin olive oil in a non-stick frying pan. When it's hot, cook the pumpkin slices over medium heat for 5 minutes.
- Wrap two slices of bacon around each medallion of sirloin. You can hold them in place with toothpicks.
- Heat a griddle pan over medium-high heat. Once hot, set it to three-quarters of the maximum heat, add the meat, and cook for 5 minutes per side—depending on your preference and the thickness of the meat. Finally, add a little salt.
- Place the sauce at the bottom of the plate. Put a slice of pumpkin in the center and top it with the freshly cooked tournedos. Add the garnishes as desired.
Tournedos recipe with cava sauce and vegetables
For the beef broth
The green part of 1 leek.
For the sauce
For the garnish
Beef broth
The sauce
The garnish
The meat
