Posted by johngl
Every once in a while, I get really lazy and just want something simple for dinner. Since I picked up a whole beef tenderloin last Wednesday, it seemed like a tenderloin tournedo was the answer. Paired with a baked potato, it is hard to beat.
I have done more than my fair share of demonstrations on how to butcher out a whole tenderloin and if you want to know how to do it, visit my A man and his meat: a love story post. Once that is out of the way, the rest is easy.
To get started, find a couple of nice medium-sized Russet potatoes, wash them them up, and give them a rub down with some olive oil. Pop them into a 375° toaster oven for 40 minutes. I like medium-sized potatoes better because I think they have more flavor.
Now, cut a couple of tenderloin steaks off the whole loin. They should be about 1.25 – 1.5 inches thick. If a five to six ounce cut of meat isn’t enough for your manly appetite, have two.
Sprinkle these with some salt and pepper and forget about them until the potatoes are done. You might notice that these are girdled with some cotton twine. That is so they keep their shape whilst cooking. The steaks will actually plump up a bit and push out around the twine.
You know they are ready to hit a smoking hot cast iron skillet when the internal temp is about here:
When the skillet just starts to smoke, it is time to sear off the tournedos.
I topped the tournedos with a pat of butter as soon as I placed them in the skillet. These are really lean pieces of meat and a little butter never hurt anyone.
After exactly four minutes, give them a flip.
The searing puts a great crust on the cut and the melted butter browns the underside quite nicely. After two minutes, turn off the heat under the skillet. There is plenty of heat left to finish out the cooking. After another two minutes, pull them and allow them to rest whilst you finish out the potatoes.
Fluff the innards of the potatoes with a fork, add some crème fraîche, a pat of butter, and some kosher salt. Fluff them again. Sprinkle on some fresh-cut chives and you are good to go.
When the potatoes are dressed, clip the string that surrounds the steak and enjoy!
This is about as easy as a home-cooked meal can get.
Done properly, these will be melt-in-your mouth tender. They’re a big winner every time. I should get lazy more often.