This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! Another winning recipe from Wild Idea Buffalo! You can find this recipe and even purchase the Wild Idea Buffalo Tenderloin or Top Sirloin Steak all on the Wild Idea Buffalo website. http://wildideabuffalo.com/
Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!
Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin Steak
2 - teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below
1 - Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 - Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 - Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 - To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ - teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ - tablespoon white wine vinegar
1 - Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 - Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 - When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.