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

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Michael Richie

401 E. Dundee Road
(847) 520-3352

Beef Tournedos with Boursin Cheese and Beefsteak Tomatoes

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

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

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.

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.