Peppered Horsemeat Tournedos

Peppered Horsemeat Tournedos
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 1:13 Total Time


Add all
  • 1/2 cup
    (125 mL)

    olive oil

  • 2

    garlic cloves, chopped

  • 2

    green onions, chopped

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 4x6 oz
    (4x180 mL)

    peppered horsemeat tournedos, each 6 oz (180 g)


Preheat barbecue at medium-high.

In a bowl, mix all ingredients except the meat. Add tournedos and coat them well with marinade. Cover and refrigerate 1 hour, turning the meat over occasionally.

Drain meat and place on oiled barbecue grill. Cook 2 to 4 minutes per side or to your liking. But remember horsemeat loses tenderness quickly if cooked too long.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007