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Tournedos Villeroi

post #1 of 6
Thread Starter 

Trying a recipe here. Open to comments, advices and critiques.

 

Tournedos Villeroi

 

Wrap the tenderloins with bacon and tie. S&P.

 

 

Sear in hot pan with butter and oil. Let them cool down. Despise the strings.

 

 

Prepare the classic Béchamel and coat the tournedos. Put in the freezer to cool down.

 

 

Egg and Panko coated.

 

 

Fried to rare.

 

 

Result with the sauce (oil from the stir fry, onion, garlic, glace de viande, hint of dark chocolate). No plating at all, sorry. Better served with some Bechamel sauce on top, which I did but didn't shot the pick.

 

 

It was ok, but there's a lot of things to perfect here. The bechamel. for instance,was not thick enough, etc. Ideas?Garnish?

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #2 of 6

Where did you get the recipe from looks like a classic escoffier recipe. I agree the bechemel should be thicker.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #3 of 6

To me it looks as if Becahamel were thickened with corn starch as it is so shiny,  was it??  Or its just to thin, or not cooked enough..

   Idea is good but some people will not understand fried filet mignon medallions.  I would serve with a lite horseradish cream.

CHEFED
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CHEFED
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post #4 of 6
Thread Starter 
No corn starch ED. The shininess is a consequence of the flash. 
 
Escoffier... my miss Nicko. This was a personal remake of an old recipe my mother used to cook: Lamb Chops Villeroi, a classic. I was tracing the history of the dish, (François de Neufville de Villero's defeat, and probably his cook "inventing" the Villeroy) and came up with this idea. It should work. I will try it again this week with thinner tournedos, 11/2 " or so. Classic heavier Béchamel for the coating, may be a horseradish cream (not too pungent?) as suggested.
 
BTW: some spare pieces of the tenderloin went to the best burgers I made in my life, following Chefedb's idea of patty burgers (patty, cheese, patty, cheese). I added fried bacon, red pepper confit, homemade mustard, all on toasted baguettes. The meat literally melted in our mouths. Kind of expensive burgers though…
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #5 of 6
I think you showcased a fantastic technique . As far as garnishes go , what's in season right now where you are ?
I wouldn't complicate the dish with a lot of stuff, let that tournedo shine .

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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post #6 of 6

ORDO 

!Expensive yes, worth it yes. You get what you pay for . It sounds real good, save me one I would eat a great  burger over a filet anytime.

CHEFED
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CHEFED
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