This was so good and it’s so hard to do justice to it in the picture. Mostly because it’s so relentlessly brown. If you don’t already have a good recipe for something elegant, quick and delicious like this then…what is the matter with you??? Get on it!
This is a great place to start. It’s rich and complex and full of umami. Yes, nucleotides are involved but don’t worry: you don’t have to make them. All you will have to do is 1. Make some toast, 2. Saute some beef fillets, and 3. Make a pan sauce. Easy-peasy.
I also love serving individual pieces of meat like this because it allows me to cook mine to the reasonable internal temperature of “near raw” and my spouse’s and mother’s to “ruined abomination.” (You may find this disturbing but whenever I cook meat I think enviously of the scene in Rosemary’s Baby when Mia Farrow cooks herself a steak in a pan for what must be a grand total of 35 seconds for both sides. Of course, she was carrying the devil’s spawn at the time. I don’t have such a great excuse.)
Beef Tournedos in Mushroom, Mustard, and Red Wine Sauce is on page 320 of Essential Pepin and right here.