TOURNEDOS OF BEEF WITH FIELD MUSHROOMS RAVIOLI AND MUSTARD SEED

A tournedos is a cut taken from the mid-section of a fillet of beef. There are approximately 250 classic recipes using tournedos . this is not one of them!
When searing the tournedos, be sure to completely brown top, bottom and sides by rolling them over the hot pan.
Though lamb can be used for this dish, the rich earthy flavours of field mushrooms in the ravioli go particularly well with beef.

ingredients

• 6 x 150g to 200g beef tournedos

Ravioli

• 1kg large field mushrooms (or black flat mushrooms)
  
• 100g unsalted butter
  
• Milled pepper and Maldon salt
  
• 1 batch of egg noodle dough (recipe follows)

Egg Noodle Dough

• 500g flour
  
• 10g (2 tsp) salt
  
• 4 whole eggs
  
• 6 egg yolks
  
• 2 Tbsp walnut oil

Mix flour and salt. Beat eggs and yolks together with oil. Add liquids to dry ingredients and knead until a smooth, elastic dough is obtained. Wrap in a teatowel and rest in the fridge for 1 hour before using.

Sauce

• 1 quantity of demi-glaze
  
• 2 Tbsp brown and yellow mustard seeds (soaked in warm water for one hour)
  
• About 50g arrowroot to thicken sauce
  
• 1 knob unsalted butter
  
• Chopped French tarragon (optional)

Garnish

• Optional: tomato, blanched and diced
  
• Sprigs of chervil
  
• Vegetables: carrot, baby leeks, white turnip, peas, beans

method

Thinly slice the field mushrooms. Melt the butter in a large pot, then add all the mushrooms. Turn the heat up to high. Cover the pot with a lid, then cook the mushrooms until they are well cooked and all their natural juices have evaporated.

Remove from the heat, season to taste, then cool in a clean bowl (uncovered).

To make the Ravioli
Cut the noodle dough into two even pieces, then roll through a pasta machine until you have strips of pasta approximately 12-14cm wide and rolled to the thinnest adjustment on the pasta machine dial. Cover one strip with a towel then lightly egg wash the remaining strip on one side.

Place about a Tbsp of the cooled field mushrooms evenly spaced over the egg washed pasta, making sure there is enough gap between each spoonful to allow room to seal each ravioli.

Carefully lay the remaining strip of pasta over the mushrooms, sealing around each bundle of mushrooms as you go to ensure all air is excluded, and that the layers are well stuck together. Using a 6cm plain or fluted pastry cutter, cut out each ravioli and place on a lightly floured tray.

Bring a large pot of salted water to the boil. Add a splash of olive oil. Cook ravioli in plenty of boiling water until they float, being careful not to tear the noodle dough. Using a slotted spoon transfer the cooked ravioli into a bowl of iced water to completely cool. Once cooked, keep on a lightly oiled tray, covered and ready to reheat. Put aside.

The Sauce
Bring the demi to the simmer. Dilute the arrowroot in a little cold water then thicken the sauce to coating consistency. Pass through a fine sieve into a clean pot. Add the soaked mustard seeds, cover and put aside.

The Tournedos
Preheat the oven to 190-200° C. Tie each steak with string to ensure it will remain round during cooking. Season on both sides. Using a large sauté pan over a high heat, brown each steak on all sides in hot olive oil. Place steaks on an oven tray, then roast for approximately 3 minutes on each side or until rare. Remove from the oven, cover with a clean teatowel, and let rest for 8 minutes.

to serve

In the oven, reheat the ravioli in a little stock, with the dish covered in foil.

Bring the sauce to the boil, then lower the heat. Whisk in the knob of butter, then add the chopped tarragon (optional). Check the seasoning then remove the sauce from the heat. Cut the string from the steaks then place in the centre of each plate. Place reheated ravioli on top of the steaks. Scatter the diced tomato (optional) and vegetables around the steak, then coat in the sauce.

Garnish each with a sprig of chervil and serve right away.

Note
Any left over mushrooms can also be served around the steak.

Serves 6