Sauce au Poivre:
Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
Sauce au Poivre:
Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
Veal Reduction:
Preheat the oven to 375 degrees F.
Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
Yield: 6 cups
Herb-Roasted Potatoes:
Preheat the oven to 400 degrees F.
Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.
Yield: 6 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2918.77 Kcal (12220 kJ)
Calories from fat	1045.42 Kcal
		% Daily Value*
Total Fat	116.16g	179%
Cholesterol	577.04mg	192%
Sodium	5161.92mg	215%
Potassium	4302.75mg	92%
Total Carbs	169.27g	56%
Sugars	17.12g	68%
Dietary Fiber	21.17g	85%
Protein	217.09g	434%
Vitamin C	148.3mg	247%
Vitamin A	0.6mg	21%
Iron	608.8mg	3382%
Calcium	715.2mg	72%

Amount Per 100 g
Calories	57.33 Kcal (240 kJ)
Calories from fat	20.53 Kcal
		% Daily Value*
Total Fat	2.28g	179%
Cholesterol	11.33mg	192%
Sodium	101.38mg	215%
Potassium	84.51mg	92%
Total Carbs	3.32g	56%
Sugars	0.34g	68%
Dietary Fiber	0.42g	85%
Protein	4.26g	434%
Vitamin C	2.9mg	247%
Iron	12mg	3382%
Calcium	14mg	72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Potage De La Maison Hantée

Olive oil, Yellow onions, diced, Carrots, diced, Cumin and 13 more..
Uncle Bill's Chicken Soup

Extra virgin olive oil, Butter, Onion, coarsely chopped and 15 more..
Osso Buco

All-purpose flour, Salt, Ground black pepper, Veal shank and 12 more..
Tuscan Bean Soup

Dried cannellini beans and 14 more..
Chicken Pot Pie Founding Farmers’ Chicken Pot Pie

Olive oil or 2 oz canola oil, Unsalted butter and 26 more..
Sophisticated White Bean Soup

Extra virgin olive oil, divided, Yellow onions, chopped and 10 more..
Sun-Dried Tomato Tortellini Soup

Olive oil, Chopped onion, Thick) slices carrot and 10 more..
Spaghetti With Chicken Bolognese Sauce

Olive oil, Yellow onion, chopped, Carrot, chopped and 10 more..