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Beef

Beef Tenderloin “Tournedos à la Russe”

30 - 60 min

4

3/3

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Ingredients

4 pieces of beef sirloin, each weighing 150–200 g
8 crepes
3 red bell peppers
¼ tsp ground nutmeg
1.5 cups red wine
80 ml beef stock
50 g butter
15 ml olive oil
Salt
Freshly ground black pepper

For the crepe batter (makes about 20 crepes):

- 125 g plain wheat flour (sieved)
- 60 g sugar
- 2 eggs
- A pinch of salt (about 0.5 pinch)
- 350 ml milk
- Melted butter

Recipe

First, prepare the crepes. In a bowl, mix the flour, sugar, and salt, then make a well in the centre. Crack the eggs one by one into the well and whisk. Gradually add the milk, followed by the melted butter. The batter should be smooth and free of lumps. Cover the batter and leave it to rest at room temperature for about two hours. Cook the crepes and once cooked, wrap them in foil and a kitchen towel to keep warm.
Slice the red peppers into thin strips. Sauté them in olive oil until softened, about 6–8 minutes.
Prepare the Kamado BONO grill for direct cooking: light the charcoal, place the cast iron grate, and wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain an even temperature.
Sear the beef: cook each side for 2–4 minutes until the internal temperature reaches 50–53°C. Season with salt and pepper and keep warm.
For the sauce: pour the red wine and beef stock into a pan, add a pinch of salt, pepper, and nutmeg. Stir in a tablespoon of butter until melted. When the sauce starts to thicken, remove from the heat and set aside.
To assemble: place a small piece of butter onto a crepe, then wrap the beef fillet with it. Place another crepe on top, add the sautéed peppers, and drizzle with the sauce.

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