Chef’s Secrets: Tournedos and Pont-Neuf Potato

By webadmin on 10:09 am May 24, 2012
Category Archive

Thierry Le Queau

Thierry Le Queau, executive chef at the Mandarin Oriental Hotel Group, has been working in the business for 19 years. Le Queau joined Mandarin Oriental Jakarta in 2009, as chef de cuisine for Lyon restaurant.

Since 1999, Thierry has worked in France, America, the Caribbean, Middle East and Asia. Beef tournedos, the dish he shares today, exhibits his passion for reinventing dishes — showcasing traditional cooking methods by coupling quality ingredients and perfectly-prepared food: “The highest quality is what I am interested in, with simplicity and elegance.”

Beef tournedos, with gem lettuce, foie gras, truffle sauce and Pont Neuf potato

For 6 people

•Beef tenderloin Black Angus 1.2 kg
•Duck liver 300 gm
•Truffle 30 gm
•Cognac 60 ml
•Madeira 60 ml
•Potato 600 gm
•Gems lettuce 200 gm
•Veal demi glace 100 ml (can use demi glace pouder)
•Thyme 2 gm
•Bay leaves 1 gm
•Salt 60 gm
•Pepper 40 gm
•Brioche bread

•Preheat the oven to warm. Cut slices of brioche bread, then heat half the butter and a little of the oil in a frying pan, add the bread and fry until golden brown on both sides.
•Drain on kitchen paper and place on a heatproof serving platter.
•Heat the remaining butter and oil in large frying pan. Season the beef with salt and pepper, then add to pan and saute for 3 minutes on each side. Remove, place each one on top of the fried bread and place in the oven to keep warm.
•Add the foie gras and saute for 1 minute on each side. Remove, place one slice on each tournedos and return to the oven to keep warm.
•Add port, brandy and Madeira to pan and bring to boil, scraping up any bits in the bottom of the pan, then boil until reduced by half.
•Add the veal stock and sliced truffles, bring back to simmer and let reduce for about 5 minutes.
•Pour the sauce over the top of the tournedos to serve.

Pont-Neuf Potato

•Potato 1,500 gm
•Salt 20 gm
•Vegetable oil 5 liters

•Peel and cut the potato into 8 cm-long cubed sticks. Spuds should be pre-cooked at 160° Celsius for 6–8 minutes until limp and the color changes from white to blond.
•Dry them well, ensuring the center of the potato stick is cooked.
•Cool and dry for at least 10 minutes. Then, heat oil to 185°C. Cook the rested potatoes 4-5 minutes until golden, slightly puffy, and crisp.