Beef tenderloin tournedos with stroganoff sauce

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe by first cutting the garlic, onion, pepper. It's okay to cut it all fine. Then cut the mushrooms into thin slices.

2. 2

   Step 2

   Done

   We then set up the barbecue with a half indirect setting and use a semi cast iron grid for grilling the tournedos later. You get the best result with cast iron. The reason we do half of it indirectly is if the meat goes too fast that you then have a colder umbilical zone to move towards. That's how you create more peace for yourself.

3. 3

   Step 3

   Done

   We then light the barbecue and go for a dome temperature of 200 degrees Celsius. In the meantime, when the barbecue heats up, we'll put it on fire. As soon as the barbecue reaches the temperature we put the oil in the skillet and fry the onion and garlic until the onion is glazed. Afterwards we add the mushrooms and peppers and cook this until the mushrooms have become somewhat thinned and brown.

   BBQ temperature: 200°C
4. 4

   Step 4

   Done

   Then we add the various dried herbs and tomato puree and bake for 2 minutes, stir the whole continuously.

   2m
5. 5

   Step 5

   Done

   Now you add the beef stock, cream fraîche and vodka, you stir it well and let's simmer for 5 minutes. After this, the skillet of the barbecue and cover the contents with aluminium foil

   5m
6. 6

   Step 6

   Done

   We're gonna grill the touredos at the barbecue. We increase the temperature for this to 250 degrees Celsius in the dome and grill the tournedos on both sides until the internal temperature of 52 degrees Celsian is reached. After this beef fillet goes from the barbecue and let you rest under a piece of aluminum foil for a 3-5 minutes.

   Internal temperature: 52°C3m
7. 7

   Step 7

   Done

   Then serve the beef fillet tournedos with a nice spoon of the stroganoff sauce on a plate and enjoy. Bon appetit!