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Beef Tournedos with Green Pepper Sauce https://www.metro.ca/userfiles/image/recipes/tournedos-bœuf-sauce-poivre-vert-1583.jpg PT15M PT15M PT30M
Preheat the oven to 350°F/180°C. Brush the tournedos with vegetable oil. Brown all the vegetables in the oil. Remove the sautéed vegetables and place them in an oven dish. Brown the meat on both sides in the skillet on high heat. Place the tournedos on the vegetables and continue cooking in the oven 3 minutes on each side. Mix the cream, beef bouillon and green pepper in a small saucepan. Simmer on a low heat for 3 minutes. Serve with the pepper sauce and mushroom rice.
4
4 beef tournedos 1 Tbsp. (15 mL) vegetable oil 1/2 cup (125 mL) sliced mushrooms 1 chopped onion 1 celery stalk 1/2 green pepper, cut in pieces 1 tsp. (5 mL) dried parsley 1/2 tsp. (3 mL) pepper 1 cup (250 mL) 35% cream 1/2 cup (125 mL) beef bouillon 1 Tbsp. (15 mL) crushed green pepper grains
Beef Tournedos with Green Pepper Sauce

Beef Tournedos with Green Pepper Sauce

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    beef tournedos
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1/2 cup
    (125 mL)
    sliced mushrooms
  • 1
    chopped onion
  • 1
    celery stalk
  • 1/2
    green pepper, cut in pieces
  • 1 tsp.
    (5 mL)
    dried parsley
  • 1/2 tsp.
    (3 mL)
    pepper
  • 1 cup
    (250 mL)
    35% cream
  • 1/2 cup
    (125 mL)
    beef bouillon
  • 1 Tbsp.
    (15 mL)
    crushed green pepper grains
Imprimer ma sélection

Preparation

Preheat the oven to 350°F/180°C.

Brush the tournedos with vegetable oil.

Brown all the vegetables in the oil.

Remove the sautéed vegetables and place them in an oven dish.

Brown the meat on both sides in the skillet on high heat.

Place the tournedos on the vegetables and continue cooking in the oven 3 minutes on each side.

Mix the cream, beef bouillon and green pepper in a small saucepan. Simmer on a low heat for 3 minutes.

Serve with the pepper sauce and mushroom rice.

Source : Chef Soeur Angèle

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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