Petite Tournedos with Beurre Rouge with Crabmeat and Braised Baby Kale

Name: Petite Tournedos with Beurre Rouge with Crabmeat and Braised Baby Kale
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Eight 3- to 4-ounce tournedos of beef; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 teaspoons butter; 2 tablespoons chopped shallots; 1 tablespoon minced garlic; 1 cup dry red wine, such as cabernet sauvignon; Salt and white pepper; 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes; 1 pound jumbo lump crabmeat, picked for shells and cartilage; 1 tablespoon olive oil; 1/2 yellow onion, thinly sliced; 1 teaspoon minced garlic; 1 pound baby kale; Salt and pepper

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Petite Tournedos with Beurre Rouge with Crabmeat and Braised Baby Kale

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Level: Intermediate
Yield: 4 servings

Total: 40 min
Active: 40 min

Level: Intermediate
Yield: 4 servings

Total: 40 min
Active: 40 min

Ingredients

Petite Tournedos:

Eight 3- to 4-ounce tournedos of beef

Salt and freshly ground black pepper

2 tablespoons vegetable oil

2 teaspoons butter

Beurre Rouge with Crabmeat:

2 tablespoons chopped shallots

1 tablespoon minced garlic

1 cup dry red wine, such as cabernet sauvignon

Salt and white pepper

8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes

1 pound jumbo lump crabmeat, picked for shells and cartilage

Braised Baby Kale:

1 tablespoon olive oil

1/2 yellow onion, thinly sliced

1 teaspoon minced garlic

1 pound baby kale

Salt and pepper

Directions

For the petite tournedos: Season the tournedos well on all sides with salt and pepper. Heat a small saute pan over medium-high heat. Add the vegetable oil and butter. Add the tournedos and cook for 2 minutes on each side for medium-rare. Transfer to a platter, cover and keep warm.
For the beurre rouge with crabmeat: Add the shallots and garlic to the same pan and cook over medium heat until translucent, 2 minutes. Add the wine, bring to a boil, then immediately reduce the heat to a simmer; cook until the liquid is reduced to 2 to 3 tablespoons, 5 to 6 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to low and slowly whisk in the butter, a few pieces at a time, until fully incorporated. Add the crabmeat and cook until just warm, about 1 minute.
For the braised baby kale: Heat the oil in a separate medium saucepan over medium heat. Add the onion and cook until just tender, 1 to 2 minutes. Add the kale along with 2 tablespoons water and cook, stirring, until completely wilted, about 2 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate.
To serve: Divide the kale among four plates and top each serving with two beef tournedos. Spoon the crabmeat on top of the tournedos, then spoon the sauce over the crabmeat. Serve immediately.

Petite Tournedos with Beurre Rouge with Crabmeat and Braised Baby Kale

Petite Tournedos with Beurre Rouge with Crabmeat and Braised Baby Kale

Petite Tournedos:

Beurre Rouge with Crabmeat:

Braised Baby Kale:

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