Tournedos with Parma ham and crispy sage
Tournedos is always a celebration. The most tender piece of beef is hard to beat. Tournedos / filet mignon is perfect for an evening when you want to impress, without any fuss and minimal effort. Just pure flavors, good meat, and attention to detail. Cooking a Tournedos isn’t rocket science—follow this recipe by Siebe Grijpma from @bbqmoods and in fifteen minutes you’ll have a delicious dish on the table. Add a few nice sides and you’re ready!
Ready to get started? Your dish begins with high-quality meat. I [Siebe] went for 100% grass-fed Simmentaler this time, but feel free to explore and check out the full assortment.
Summary
- Cook in a skillet/pan
- Preparation time: 5 minutes
- Cooking time: 10 minutes
Preparation
Let the tournedos come to room temperature. Then take your tournedos and wrap the sides tightly with two slices of Parma ham. The ham not only adds flavor but also creates a nice crispy edge. Secure the Parma ham with two pieces of butcher’s twine—tight, but not too tight. You want the tournedos to keep its shape during cooking, but it’s not a roulade. Heat your skillet well so the meat sears quickly.
Cooking the Tournedos
Add a knob of clarified butter (or a splash of peanut oil) to the pan. Wait until the butter is melted and hot. Place the tournedos flat-side down in the pan. Don’t move or turn it—just let it sear for one minute. Flip and sear the other side. Then roll the sides—covered with the Parma ham—briefly in the pan, so they get nicely crispy.
Basting the Tournedos
Lower the heat slightly. Add a generous knob of butter together with crushed garlic, thyme, and sage. Let the flavors infuse into the butter. Take a spoon and start basting: scoop the fragrant, bubbling butter over the tournedos. Let the herbs and garlic slide over the meat. Do this for about a minute and a half. Then flip the tournedos and repeat the basting with the butter.
Check the internal temperature. We aim for 46°C (115°F). If it’s still too low, continue basting or place the tournedos briefly in a 120°C (250°F) oven until the desired temperature is reached. Place the crispy sage leaves on a piece of kitchen paper—they’ll become truly crispy.
Once the internal temperature reaches 46°C, it’s time to rest. Loosely cover the tournedos with aluminum foil for five minutes. This keeps the juices in the meat and makes every bite a celebration.
Serving the Tournedos
Grab a sturdy wooden board. Place the tournedos on it and garnish with the crispy sage. Now season with black pepper and, if desired, some coarse sea salt. Want to slice it? You can. But the Parma ham is tight, so you may prefer serving it whole. Bold, stylish, and absolutely delicious.
ENJOY!
Still unsure? Take a quick look at this cuisson!
