(Two classic cuts of filet mignon, traditional in French cuisine.)
If you cut between each ring of string, you'll have medallions; if you cut every two strings, you'll have tournedos. Pay close attention to an important tip: after tying the meat and before cutting, fry the entire filet in a skillet directly over medium heat. This initial sear serves to lock in the juices, ensuring they stay within the meat. Let it cool so that the juices can distribute evenly throughout the piece, and then cut into medallions or tournedos as you prefer.
To serve, keep these sauce and accompaniment tips in mind:
Tournedos and medallions beg for a creamy sauce. Make one beforehand using pre-made mushroom duxelles (prefer those with good provenance, which have a more pronounced flavor) to save time. Dissolve the remaining pan drippings with a little water, red wine, whiskey or Cognac over low heat. Also dissolve the mushroom duxelles in this caldron, seasoning to taste with salt and pepper. Another suggestion: prepare a white sauce on the same skillet and then add the mushroom duxelles and wine. Serve the meat with boiled, buttered potatoes and chopped parsley, a traditional accompaniment. Don't forget to add some cooked or sautéed greens. Choose from fresh asparagus, Brussels sprouts or green beans, for example. Arrange each plate attractively, with elements harmoniously separated. Finally, with your master touch, place the warm sauce, allowing it to drizzle over the meat.
(Two classic cuts of filet mignon, traditional in French cuisine.)
If you cut between each ring of string, you'll have medallions; if you cut every two strings, you'll have tournedos. Pay close attention to an important tip: after tying the meat and before cutting, fry the entire filet in a skillet directly over medium heat. This initial sear serves to lock in the juices, ensuring they stay within the meat. Let it cool so that the juices can distribute evenly throughout the piece, and then cut into medallions or tournedos as you prefer.
To serve, keep these sauce and accompaniment tips in mind:
Tournedos and medallions beg for a creamy sauce. Make one beforehand using pre-made mushroom duxelles (prefer those with good provenance, which have a more pronounced flavor) to save time. Dissolve the remaining pan drippings with a little water, red wine, whiskey or Cognac over low heat. Also dissolve the mushroom duxelles in this caldron, seasoning to taste with salt and pepper. Another suggestion: prepare a white sauce on the same skillet and then add the mushroom duxelles and wine. Serve the meat with boiled, buttered potatoes and chopped parsley, a traditional accompaniment. Don't forget to add some cooked or sautéed greens. Choose from fresh asparagus, Brussels sprouts or green beans, for example. Arrange each plate attractively, with elements harmoniously separated. Finally, with your master touch, place the warm sauce, allowing it to drizzle over the meat.
