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
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
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
5 halves sun-dried tomatoes,
8 cooked chickpeas
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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