2019 ASPIRING STUDENT CHEF WINNER: LILY STOCK

Tournedos a la Bordelaise

I took this recipe from Auguste Escoffier, who is a large inspiration to me due to his pioneering vision of what good food should be like. Although this dish is very classical, I found a lot of possible ways that I could add slight twists to the dish, whilst keeping the classical recipe present. I think the combination of the rich taste and texture of the beef and the soft delicacy of the bone marrow alongside the salty, juicy oysters and the sharp zing of the pickled onions will offer a powerful taste sensation and a memorable meal.

Ingredients

  • 1tbsp chopped parsley

  • 2 beef tournedos

  • 2 canoe bones

  • 1 white onion

  • 30ml balsamic vinegar

  • 30ml olive oil

  • 2 king oysters

  • 6 oysters

  • 100g butter

  • 2 egg yolks

  • 1 shallot

  • 1 bay leaf

  • 4 sprigs thyme

  • Meat glaze from the steaks

  • 100ml red wine

  • 100ml espagnol

  • 2 sprigs tarragon

  • Pea shoots

  • 20g morels

  • 2 tbsp truffle oil  

Method

  1. ​Preheat the oven to 180°C.

  2. Clean the bones of any meat and place in cling film to avoid colouring in the oven.

  3. For the pickled onions, cut the onion into quarters. Separate the layers so that you have petals.

  4. Add the petals to a small pan along with the vinegar, oil, water and salt. Gently heat for at least 30 minutes on the hob.

  5. Add the king oysters and morels to a pan and add enough water to just cover.

  6. Blanch for 2 minutes, then remove from the heat and strain, reserving the water for the sabayon and the mushrooms for garnish

  7. For the sauce, heat the shallot and herbs in a pan, add the red wine with the meat glaze and reduce.

  8. Add the espagnol and reduce until the correct consistency is attained.

  9. To start the sabayon, place the closed oysters on a tray and cook in the oven for approximately 2 minutes until they open.

  10. Remove the oysters from their shells and tip the juices into a cup. Blend the oysters in to a paste and chill both the oyster paste and the reserved oyster juices.

  11. Melt the butter. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom.

  12. Pour off the buttery oil into a cup or jug and discard the solids

  13. Place the yolks, oyster juice and the rest of the mushroom jus in a heatproof bowl over a pan of simmering water, along with a little seasoning. Use a whisk to beat the yolks to a pale golden foam.

  14. Allow the foam to gradually increase in size as you whisk. Once the foam has doubled in volume with soft peaks, drizzle in the butter, whisking as you pour.

  15. Once the butter is fully incorporated, slowly whisk in the oyster paste.

  16. Check the seasoning of the sabayon and take the bowl off the pan. Keep warm while you cook the steaks and mushrooms

  17. Place the bone marrow into the oven for 15 minutes. Heat the oil in a large frying pan. Once hot, stir-fry the mushrooms until lightly browned. Keep warm until serving.

  18. Add to the king oysters and cook until hot, check the seasoning and keep warm. Heat the oil in a non-stick frying pan.

  19. Once hot, cook the steaks as you like them.

  20. Season in the pan and allow to rest for 5 minutes

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