Lunchbreak: Deka Restaurant chef Michael Richie makes beef tournedos with boursin cheese and beefsteak tomatoes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Michael Richie

Deka
401 E. Dundee Road
Wheeling
(847) 520-3352
www.dekarestaurant.com

Beef Tournedos with Boursin Cheese and Beefsteak Tomatoes

Ingredients:
2   4 oz beef tenderloin cutlets
2 oz Boursin cheese
2 slices (1/8 inch or thicker) beefsteak tomatoes
kosher salt, to taste
pepper, to taste
1/4 cup extra virgin olive oil

Sauce:
1/4 cup port wine
2 cloves elephant garlic, chopped

Directions:
Salt and pepper beef tenderloin to taste. Heat pan to medium heat. Add extra virgin olive oil.  Add beef tenderloin. Saute until desired tenderness. Add sliced beefsteak tomatoes to pan just before desired tenderness of beef reached and saute the tomatoes. Cook for about 30-45 seconds on each side. Take out of pan and set aside. Add chopped garlic to pan. Add port wine to pan. Simmer one more minute.

Assembly:
Place one slice of beef on a plate. Place one slice of beefsteak tomato on top. Place one ounce of boursin cheese on top. Repeat. Pour port wine au jus over stack.

Can be garnished with fried potato strings or frizzled leeks.