The key to a good tournedo is aged beef. A rich dark red colour is what you are after. Also using a good-quality puff pastry. If you don’t have time or the ingredients to make your tapenade, a pre-made one will suffice.
BEEF TOURNEDOS WITH GREEN OLIVE TAPENADE RECIPE
Serves 4
1 Tbsp butter
4 x 120g fillet steaks
Salt and pepper
4 Tbsp tapenade (see below)
200g puff pastry
1 egg, whisked with a fork
1 Tbsp toasted sesame seeds
Tapenade
Makes 1 cup
200g pitted green olives
1 Tbsp capers
2-3 anchovy fillets
40ml olive oil
1 tsp vinegar
1. Heat the butter in a frying pan until sizzling. Flash fry the steaks on both sides for 1-2 minutes. Remove and cool completely. Season with salt and pepper.
2. To make the tapenade, blitz all the ingredients in a blender. Place a tablespoon of tapenade on the top of each steak. You can store the excess tapenade in a jar in the fridge.
3. Roll the pastry and cut into four even pieces that will fit the steaks, leaving enough for folding over. Place a steak in the centre of each. Roll and fold like a parcel. Place them cut side down on a baking tray. Roll and cut any excess pastry to decorate.
4. Preheat an oven to 200C.
5. Brush the tournedos with egg wash and sprinkle with sesame seeds. Bake for 20 minutes until golden and puffed.
