Back again with another beef-but-not-beef recipe for you–today’s is yet another one that’s been sitting in my queue for quite a while, 8-39: Tournedos with Blue Cheese Sauce. This one is pretty indulgent, whether you use “real” ingredients or not. With the price of everything these days, save this one for a special occasion.
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Tournedos are slices taken from the smaller end of a tenderloin (essentially a filet mignon) and are typically paired with something fatty/rich (like bacon, foie gras, cream sauce) due to their leanness.
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Very steakhouse-esque. This one goes fast, so plan for your other side dishes accordingly.
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Ingredients. It’s an odd blend of vegan, lactose-free, and lactose-filled. I can’t explain it.
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These are homemade vegan steaks (seitan recipe and method is The Gentle Chef) that I’m cleaning out from the freezer. They can have a pocket sliced in them just like real steaks.
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Real blue cheese, fake meat. It’s a conundrum.
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Toothpicks to seal, as instructed.
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Doesn’t look that bad. The lines aren’t from a grill, they’re from when I originally made/formed the steaks. But they kind of look like grill lines, which is helpful.
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Tossed in the sour cream to start making the sauce.
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Mixing in the blue cheese and the soy sauce.
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Almost smooth.
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Plated the steaks.
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What I didn’t show you (but referenced near the beginning) was that I had already planned/started my side dishes by the time this recipe got going. For this steakhouse-like meal, I had to do some appropriate sides–roasted potatoes (Kenji potatoes) and steamed asparagus.
All that’s missing is the titular blue cheese sauce.
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Final plate. Looks worthy of a steakhouse to me, even if that steak isn’t quite real.
Grade: A