Tournedos with pink pepper and black salt from Hawaii
- Gluten Free
- Energy Kcal 1016
- Carbohydrates g 7.4
- of which sugars g 7.4
- Protein g 40.7
- Fats g 91.5
- of which saturated fat g 33.65
- Fiber g 0.7
- Cholesterol mg 235
- Sodium mg 2155
- Difficulty: Average
- Prep time: 20 min
- Cook time: 15 min
- Serving: 2
- Cost: Average
PRESENTATION
Lush, savory appeal defines this tournedos recipe—thick, tender beef tenderloin medallions that look just as good as they taste. Families tend to notice the little touches, like the pink blush on the inside and the perfectly soft edges with each forkful. Sliced into these medallions, you’ll find the meaty juices working alongside a rich pink peppercorn crust that brings just enough heat for interest without overwhelming the palate...pretty much what you expect from a DREAM steak night at home. Special dinners (birthdays, anniversaries, celebrations) often revolve around this pink peppercorn steak since the plate always looks special and the flavors feel like a treat. Kids and grownups get swept up in the combination—the hint of spice, those fancy sea salt crystals, and the wonderful deep beef flavor that’s the signature of a classic beef tenderloin medallion meal. Home cooks enjoy the reliability, knowing each steak is moist, flavorful, and easy to serve with a side (mashed potatoes or salad work well).
Meals built around these tastes stand out during busy seasons. Everyday nights become a lot more exciting when there’s Hawaiian black salt glinting against the caramelized crust, while family meals take on a tiny bit of luxury even if it’s just a regular Wednesday. This tournedos recipe isn’t only about looking fancy—the sea salt adds a subtle crunch and light earthy notes that lift each bite, while the pepper crust keeps the flavors bold and pretty unforgettable. For parents juggling work and kids, versatility comes in handy: great for celebrations, equally nice with a simple side or a classic sauce, and always crowd-pleasing. Leftover slices tuck neatly into sandwiches or salads, just in case you end up with ANY extra (rare, but it happens). Easy to serve family-style for group dinners, DELICIOUS enough for anyone wanting something different from the usual steak, and always a fun way to introduce everyone to bold new flavors.
PRIMARY KEYWORDS: tournedos recipe, Hawaiian black salt, beef tenderloin medallions, pink peppercorn steak.
SECONDARY KEYWORDS: gourmet steak, pepper crusted beef.
SEMANTIC KEYWORDS: sea salt, luxury, savory, steak dinner, tender, easy, versatility, pretty, serve, flavor.
INGREDIENTS
- For the Tournedos
- Pork filet 0.8 lb (360 g) - in 6 pieces of 2 ounces each
- Rosemary 1 sprig
- Garlic 1 clove
- Extra virgin olive oil 3 spoonfuls
- Colonnata lard 7 slices - 15 g each
- Fine salt to taste
- Pink peppercorn 1 spoonful - in brine
- Ingredients for the Sauce
- Fresh liquid cream ¾ cup (200 ml)
- Tomato paste 1 spoonful
- Natural plain yogurt 0.3 cup (70 ml) - (or Greek)
- Fine salt to taste
- Hawaiian salt to taste - black
How to prepare Tournedos with pink pepper and black salt from Hawaii
To make the tournedos with pink pepper and black salt from Hawaii, the first thing to do is to prepare the tournedos: take the pork fillet, remove the fattier outer part with a sharp knife 1 to obtain a fat-free fillet 2, cut the fillet into slices about 1.2 inches thick 3
trying to obtain portions of the same thickness to facilitate cooking 4. Place the slices of lard on a cutting board and wrap them around the medallions (5-6) to cover the entire edge of the medallions.
Once finished 7, wrap the edge with a kitchen string 8. Press some pink peppercorns onto the surface of the tournedos 9.
Start preparing the sauce: put the liquid cream in a saucepan, heat it, and add the tomato paste 10 and the yogurt, which you will mix over low heat 11. Adjust the salt and let everything thicken, then turn off the heat. In a pan, heat the oil along with the clove of garlic in its skin 12 (i.e., with the skin on) crushed with the back of a kitchen knife,
add the rosemary 13 then add the tournedos 14. Brown the fillets on both sides, reaching the desired cooking point 15; for medium cooking, it will take about 5-6 minutes.
Add the previously prepared sauce to the pan 17, mix well and let it rest for a minute while keeping everything warm 12. Sprinkle the black salt from Hawaii over the tournedos and serve the medallions hot 18.