How To Make 9 Tournedos Steaks Out Of Tenderloin #shorts #youtubeshorts #skills #steak #

By Bruno Albouze · 40 min

Ingredients

Instructions

1. Trim the whole beef tenderloin, reserving the tips and flaps for the log.
2. Lay the tips and flaps on the tenderloin ends, arranging them into a uniform cylinder, then apply meat glue through a small sieve and reshape the cylinder.
3. Wrap tightly in cling film, sealing one end at a time and removing any air pockets. Chill overnight. The finished log should be 3.25 inches (8.25 cm) in diameter.
4. Cut the log into nine equal portions about 1.75 inches (4.5 cm) thick, each weighing about 7 ounces (200 g). Store in the fridge for up to 5 days if not cooking right away.
5. Optionally, place each steak in a greased 3.25-inch (8.25 cm) stainless-steel ring, 1.75 inches (4.5 cm) high, and vacuum-seal in pairs to hold their shape.
6. Cook vacuum-sealed steaks in a water circulator set to 135°F (56–57°C) for 60 minutes. Then plunge them into an ice water bath. Refrigerate for up to a week.
7. Remove the steaks from the bag and pat them dry. Season all sides generously with salt.
8. Heat a frying pan over high heat with a splash of neutral oil. Sear the steaks for 2 minutes per side until a brown crust forms, and sear the edges too.
9. Turn off the heat, add butter, crushed garlic and fresh herbs. Baste the steaks for 2 minutes.
10. Finish with a generous sprinkle of ground black pepper.

Summarized from Bruno Albouze's video. Watch it for the details.

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