Recipes

Tournedos Marchand de Vin

Tournedos is a French food name for a small, round slice of beef taken from near the end of the tenderloin, which is normally sautéed or grilled. In common usage, any part of the tenderloin is apt to be called tournedos on a restaurant menu. Marchand de Vin translates to “Merchant of Wine” (in this case, using wine as an ingredient).

• 4-3oz. trimmed tenderloin steaks
• 1/2 cup flour
• Tablespoons olive oil
• 3 oz. Arbor Hill’s Noiret (Dry, Red Table Wine)
• 3 oz. Arbor Hill’s Cracked Peppercorn Cabernet Finishing Sauce

Take 4 pieces of the 3 oz. trimmed tenderloin steaks and dust them with flour, shake off any excess. Heat 4 Tablespoons of Olive Oil in a heavy Skillet. Sear steaks, 2-3 minutes per side and then set the steak on 2 platters. Drain the Olive Oil from the pan. Add 3 oz. of Arbor Hill’s Noiret Wine to the pan that is still hot. Scrap up all the brown bits and reduce the mixture by 1/2 the volume. Add 3 oz. Arbor Hill’s Cracked Peppercorn Cabernet Finishing Sauce, stir until well blended. Now pour this combination over the Tournedos.

Compliments of Chef Richard Lerman