Beef tournedo with baileys

Beef tournedo with baileys


- Beef fillet, 4 pcs. of 180 g

- Olive oil (40 ml)

- Seasonal mushrooms (160 g)

- Potatoes (300 g)

- Pineapple (150 g)

- Carrots (150 g)

- Coffee beans (1 tbsp. )

- Salt and ground white pepper


Heat a pan with oil and cook the fillet on all sides. Once browned, remove the meat and season. Regenerate the sauce and the garnish.

For the sautéed potatoes, mushrooms, carrots, and pineapple: peel the potato and use a scoop to form balls; peel the carrot and cut as desired; peel the pineapple and cut into slices. Clean and wash the mushrooms. Heat a pan and add oil, add the potato balls and cook slowly for a few minutes, add the carrot, cook for 2 minutes, add the mushrooms and continue cooking, season with salt and pepper, and then cook until the food is tender. In a non-stick pan, without oil, cook the pineapple on both sides until it colours. Set aside the garnish.


Method - Bailey's Sauce


- Liquid Cream (600 ml)

- Instant coffee (2 teaspoons)

- Baileys (60 ml)

- Soy sauce (40 ml)

- Salt and pepper

Heat the cream in a saucepan, add the instant coffee, cook for a few minutes and add the Baileys and soy sauce when the cream begins to thicken, cook a little more, season with salt and pepper, then set aside.

Plate up all the food to your liking and add a few coffee beans.