Michel Roux Sr’s Tournedos with ‘caponata’ is a delicious little number

Feeling adventurous this weekend? Want to cook like a true master chef? Try this recipe for Michel Roux Sr’s Tournedos with ‘caponata’ and Pineau des Charentes sauce and guests will be praising you as a legend in the culinary stakes…

Michel Roux Sr’s Tournedos with ‘caponata’ and Pineau des Charentes sauce

Ingredients

1 beef tournedos per person

(about 200 g each)

clarified butter, for frying

salt and freshly ground pepper

For the anchovy butter (serves 10)

15 g shallots, chopped

30 ml white wine

20ganchovy fillets in oil, drained

125 g soft butter

5 g chopped parsley

lemon juice, to taste

For the sauce (serves 10)

2 shallots, sliced

vegetable oil, for frying

100 ml Chardonnay vinegar

275 ml white Pineau des Charentes liqueur

1 litre beef stock

butter

For the caponata (serves 1)

12 aubergine batons, 2 cm long

12 red onion batons, 2 cm long

12 courgette batons, 2 cm long

4 yellowpepper batons, 2 cm long

4 red pepper batons, 2 cm long

olive oil, for frying

6 small batons black olives

10 pine kernels, toasted

10 sultanas

5 halves sun-dried tomatoes,

diced

8 cooked chickpeas

Method

First make the anchovy butter. Cook the shallots and wine until soft. Cool and drain. Chop the anchovies to a fine paste and mix into the butter. Add the parsley and cooled shallots, then season with pepper and lemon juice. Roll the anchovy butter into a log, wrap in clingfilm and chill until set.

Now make the sauce. Put the shallots and a little oil in a saucepan and cook until caramelised. Deglaze the pan with the vinegar, then reduce by three-quarters. Add the pineau and beef stock, then bring to the boil. Simmer very slowly for 45 minutes, skimming now and then. Pass the sauce through a fine chinois, then reduce until it coats the back of a spoon. Set aside.

To make the caponata, sweat the aubergine, onion, courgette and pepper batons with a splash of olive oil until cooked but not too soft. Add the remaining ingredients and season with salt and pepper.

Cook gently for a few minutes and keep warm. Season the tournedos with salt and pan-fry in hot clarified butter – about 12 minutes for rare and 16 minutes for medium. When cooked, season the meat with pepper and leave to rest for 5 minutes.

To serve, bring the sauce back to the boil and add a knob of butter, a pinch of salt and a splash of Pineau. Place the caponata in the centre of a plate and sit one tournedos on it. Top with a slice of anchovy butter, pour the sauce around the caponata and enjoy.

Recipe taken from ‘The Ultimate Christmas Feast, with recipes from your favourite chefs’ (Ebury)

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