Tournedos Castillane

Ingredients

Equipment Needed

• •Four 3-inch (7.5 cm) tartlet molds
• •12-inch (30 cm) heavy skillet
• •2-quart (1.9 L) saucepan for frying
• •Wire rack set over a tray
• •Instant-read thermometer
• •Oval serving platter and small timbale

Instructions

1. 1

   Set the service

   Heat the oven to 375°F (190°C). Set four 3-inch (7.5 cm) tartlet molds on a tray, place a wire rack over a second tray for the fried garnishes, and tie the tournedos into neat rounds if the butcher has not done it. Keep the beef chilled while the garnishes are prepared. Do not sear it until the tartlets, fondue, beans, onion rings, and croûtes are ready; the garnish waits for the meat, never the reverse.

   This dish is won by organization. Give each finished component its own landing place before the first pan goes on the heat.
2. 2

   Bake the tartlets

   Dust the work surface with about 1 tablespoon of the flour. Cut four 4-inch (10 cm) rounds from the pâte brisée and ease them into the tartlet molds without stretching. Trim the rims, prick the bases, and chill for 10 minutes. Line each shell with parchment and baking weights, then bake for 12 minutes. Remove the weights and bake for another 5 to 7 minutes, until dry and biscuit-gold. If a base puffs, press it gently with the back of a teaspoon while it is still hot; if a small crack appears, patch it with a scrap of raw pastry before the final bake. Let the shells cool on a rack.

3. 3

   Cook the tomato fondue

   Melt 1 tablespoon of the butter in a small sauté pan over medium-low heat. Add the pressed tomato flesh, ¼ teaspoon of salt, and a pinch of pepper. Cook for 10 to 15 minutes, stirring often, until the tomatoes reach fondue, the soft, pulpy state named by the source, and reduce to four rounded tablespoons. A spoon drawn across the pan should leave a clean trail. If the tomato catches, do not scrape the dark patch into the fondue. Transfer the clean portion to another pan, add a teaspoon of water and a small piece of the measured butter, then finish gently. Ça se rattrape. Keep it warm, but leave the shells empty so they stay crisp.

4. 4

   Butter the beans

   Bring a small pot of water to a strong boil and season it with about 2 teaspoons of the salt. Blanch the haricots verts for 3 to 4 minutes, until tender but still bright and firm under the teeth. Drain, cool briefly in cold water, and dry them thoroughly. Near serving time, toss them over medium heat with 1 tablespoon of butter until the butter coheres, clinging in a fine gloss rather than pooling in the pan. Measure four tablespoonfuls in total, the source's proportion of one per serving, and hold them in a small warmed timbale. If the butter pools, the beans are still wet; return them to the pan for another 30 seconds.

5. 5

   Fry the onion rings

   Heat the oil in a small, deep saucepan to 350°F (175°C). Separate the onion into intact rings, pat them very dry, and toss them with the remaining flour just before frying. Shake off every loose trace. Fry in small batches for 1 to 2 minutes, turning once, until crisp and evenly golden. Drain on the wire rack and season lightly. If the first rings emerge pale and greasy, the oil was too cool; bring it to 365°F (185°C) and refry them for 15 to 20 seconds. Keep the rings on the rack, never piled, so their crust survives.

6. 6

   Fry the croûtes

   Cut the bread into four rounds slightly wider than the tournedos. Melt 2 tablespoons of butter in a wide skillet over medium heat. When the foam subsides, fry the croûtes, the bread rounds that carry the beef and catch its juices, until deep gold and crisp on both sides, about 1½ minutes per side. Transfer them to the rack. Lower the oven to 200°F (95°C), warm the serving platter, and rewarm the empty tartlet shells and croûtes for no more than 10 minutes.

7. 7

   Sear the tournedos

   Pat the tournedos completely dry and season them with the remaining salt and pepper. Wipe the skillet clean, set it over medium-high heat, and melt 2 tablespoons of butter, keeping the final tablespoon in reserve. Once the foam recedes and the butter smells nutty, add the beef without crowding. Sear without moving for 2½ to 3 minutes, turn, and cook the second side for about 2 minutes. Roll the edges against the pan for 20 to 30 seconds, then use the reserved butter to baste the meat. Pull the tournedos at 125 to 128°F (52 to 53°C) for medium-rare; they will rise as they rest. If the butter blackens before the centers are ready, lift out the beef, wipe away the bitter solids, add the reserved butter, and continue. Rest the tournedos for 4 minutes.

   For guests who need fully cooked beef, take the centers to 145°F (63°C) and rest them for at least 3 minutes. The sear should remain brief and hot so the lean fillet does not dry at its edges.
8. 8

   Build the crown

   Arrange the four hot croûtes as a loose crown on the warmed platter and set a tournedos on each one. Fill every tartlet shell with exactly 1 tablespoon of tomato fondue, then place one shell on each tournedos. Form a generous border with the fried onion rings. Serve the glossy haricots verts apart in their warmed timbale, as the source permits. Bring the platter straight to the table while the pastry and onions are crisp and the butter still shines. À table!

Chef Tips

• •Ask for center-cut tenderloin medallions of equal thickness, not thin tail-end slices. Tie them around the circumference so they remain compact and cook at the same rate; even cutting matters more here than extravagant sourcing.
• •Fresh tomatoes must be ripe enough to smell of tomato before they are cut. When they are not, use good canned whole peeled tomatoes, drain and press them firmly, then cook them in butter. The classical pantry solved poor seasons long ago.
• •The onion rings should be thin enough to crisp but broad enough to remain round. Flour them only when the oil is ready, because flour left sitting on damp onion turns to paste.
• •Serve a supple Rioja or a medium-bodied red Bordeaux. The wine needs enough freshness for the tomato and fried onion, but not so much weight that it bullies the tenderloin.

Advance Preparation

• •Bake the tartlet shells up to 1 day ahead and keep them airtight once completely cool. Recrisp them for 4 to 5 minutes in a 325°F (165°C) oven before filling.
• •The tomato fondue can be cooked up to 2 days ahead and reheated gently with a small piece of butter. The beans can be blanched several hours ahead, dried, and chilled; bind them with butter only at serving time.
• •Tie the tournedos and refrigerate them uncovered for up to 8 hours so their surfaces stay dry. Take them from the cold about 20 minutes before searing. Fry the onions and bread close to serving, then cook the beef last.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)