Beef Tournado is an amazing, savory filet with a buttery tenderness.
Use two 6 oz. trimmed beef filet for this simple, but delicious light entree recipe.
4 oz. sliced cremini mushrooms,
3 oz. heavy cream,
1/2 cup, or as needed, demi-glace, recipe here,
steak seasoning, as needed.
1 tbsp. extra virgin olive oil,
thin slices of Parmesan cheese.
Recipe: Season the beef filet with your favorite steak spice and broil it to the desired doneness. In the meantime, heat the olive oil in a frying pan and saute the mushrooms. Pour the demi-glace in the pan and reduce the sauce slightly. Pour some of the mushroom demi-glace over the ready beef filets and heat them under the broiler for a few minutes. Serve with more of the sauce, vegetables of your choice and slices of Parmesan cheese.
I served the beef tournado with green and yellow paddy pan squash, grape tomatoes and a sprig of fresh basil.
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.