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Serves 6
Total preparation time: About 8 minutes |
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INGREDIENTS |
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6 (4 oz.) Tournedos of Beef
Salt and freshly ground pepper
6 strips Double Hickory Smoked Bacon
6 rounds of bread
2 tablespoons grapeseed oil or butter
Béarnaise Sauce |
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1999 Savigny les Beaune les Peuillets (Pinot Noir)
Producer: Domaine Maurice Ecard et Fils
Drink now through Dec. 2010
Rating: 91
Market Price: $37.99
Tasting Notes:
The dark cherry-scented 1999 Savigny-Les-Beaune Les Peuillets is medium to dark ruby-colored. Medium-bodied and lush, it has outstanding stuffing in its velvety-textured character. Red cherries, assorted berries, and spices can be found in this satin-textured, harmonious, and seamless wine. In addition, it reveals copious amounts of ripe tannins in its admirably long finish. Projected maturity: 2003-2010+. |
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1999 Corton Renardes (Pinot Noir)
Producer: Vincent Girardin
Drink Now through Dec. 2014
Rating: 93
Market Price: $51.48
Tasting Notes:
The dark ruby-colored 1999 Corton-Renardes has a mouth-watering nose of jammy plums, violets, cookie dough, and sweet blackberries. This wine has magnificent depth, richness, and concentration. Syrupy red and black fruits are intermingled with candied cherries in this oily-textured, seamless wine's personality. This is a majestic Corton. Anticipated maturity: 2004-2014. |
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1999 Corton Le Rognet (Pinot Noir)
Producer: Bertrand Ambroise
Drink from Jan. 2006 to Dec. 2014
Rating: 94
Market Price: $89.99
Tasting Notes:
The intense, black-colored 1999 Corton Le Rognet reveals black fruit, fresh herb, and Asian spice aromas. Ambroise generally produces 32 hectoliters per hectare from his 0.7 hectares of vines in this grand cru. In 1999, however, he harvested 40 hectoliters per hectare at 14.5% natural potential alcohol. This is a monster of a wine, crammed with blackberries, road tar, cherries, kirsch, and a myriad of spices. Its loads of exquisitely ripened tannins are soaked in sweet, candied fruits. This powerful, chewy offering coats the taster's palate and lasts for almost a minute. It is, at present, unformed, yet will become civilized with cellaring. Anticipated maturity: 2006-2014+. |
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DIRECTIONS |
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1. Cut bacon into strips and cook until partially done. Drain
on paper towels and discard bacon fat. Wrap a strip
of bacon around each of the tournedos and use skewer to hold in
place.
2. Add oil to pre-heated sauté pan and heat until you see the first wisps of smoke, or melt butter in pan until bubbling. Sauté the tournedos for 3 minutes on each side (for rare).
3. Place each of the tournedos on a slice of crisp toast and cover
with Béarnaise Sauce. |
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Béarnaise Sauce |
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INGREDIENTS |
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2 tablespoons shallots (minced)
Salt
1 tablespoon tarragon vinegar
1/2 teaspoon dry mustard
1/2 cup white wine
3/4 cup butter (melted)
5 egg yolks
Pinch cayenne pepper
1 1/2 teaspoons tarragon
Squeeze of lemon juice (optional)
3 peppercorns |
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DIRECTIONS |
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1. Simmer the shallots in vinegar and white wine until
liquid has been reduced by about two thirds. Remove from heat
and cool.
2. Place this mixture in blender and add egg yolks,
tarragon, peppercorns, salt, and dry mustard. Blend
at high speed for no more than 10 seconds.
3. Add the warm, melted butter, cayenne, and a squeeze
of lemon juice (optional). Quickly turn on blender again
and let it rotate until sauce thickens. Should it become
too thick, add a bit of hot water and blend again.
This sauce should be made at the last minute so that
it will be warm when served (but it may be kept warm
in a double boiler). |
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© Lobel's of New York
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