Family Best Time >> Food

Grilled Bazas beef tournedos with vine shoots


Ingredients:4 people
  • Roasted Bazas beef tournedos with vine shoots
    4
  • marrow rings
    12
  • grey shallots
    2
  • tarragon
    4 sprigs
  • Guérande salt
  • corn
    1 medium can
  • eggs
    2
  • cornflour
    75 g
  • flour
    50g
  • fresh cream
    10 cl
  • baking powder
    1 sachet
  • sugar
    1 teaspoon
  • oil
    2 tablespoons
  • salt


Preparation:


    Prepare the pancakes:beat the eggs with the cream, gradually incorporate the flour, cornstarch, baking powder, sugar, salt. Add drained corn.

    Heat the oil in a large skillet (or small blini pans). Divide the mixture into small piles. Brown them on one side, turn over on the other (it takes about 6 to 8 minutes of overall cooking). Keep warm.

    Peel and chop the shallots. Grill the tournedos on charcoal with the vine shoots added. Turn them over halfway through cooking (allow 4 minutes of overall cooking time for blue meat, 6 minutes for rare meat and 8 minutes for medium rare tournedos). Keep warm.

    While the meat cooks, poach the slices of marrow over low heat, in simmering salted water, drain them with a slotted spoon, distribute them over the tournedos. Sprinkle everything with Guérande salt and mixed peppers. Sprinkle with minced shallots (or if you prefer, serve this on the side).

    Garnish with a sprig of tarragon or rosemary.

    Serve with corn cakes, optionally presented on fresh vine leaves and accompanied by fresh cream.