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Lemon-Pepper Beef Tournedos and Fettuccine with Asparagus, Lemon Cream Sauce, and Gremolata
- 2 pounds Omaha Steaks Chateaubriand, Beef Tenderloin
- 3 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 12 ounces dried fettuccine
- 1 tablespoon olive oil
- For the Asparagus:
- 1 ½ pounds asparagus
- 1 cup Chicken Stock (see below)
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- For the Lemon Cream Sauce and Gremolata:
- 1 tablespoon butter
- 1 tablespoon plus 1 teaspoon minced garlic
- ¾ cup heavy cream
- 3 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced lemon zest
- Salt and freshly ground white pepper to taste
- ¼ cup pine nuts, toasted (see below), for garnish
- Chicken Stock:
- 3 quarts cold water
- 3 pounds uncooked chicken bones and/or raw wings and backs from 2 to 3 chickens
- 1 onion, chopped
- 2 carrots, sliced
- 1 stalk celery, sliced
- 2 cloves garlic
- ½ teaspoon black peppercorns
- Bouquet Garni (see below)
For the Steaks:
- Place the water, chicken bones, onion, carrots, celery, garlic, and peppercorns in a stockpot or large saucepan and bring to a boil.
- Add the bouquet garni to the pan and reduce the heat to low.
- Partially cover the pan and simmer for at least 4 hours, and up to 6 hours, occasionally skimming any fat or impurities that rise to the surface.
- Add water as needed to keep all the ingredients covered.
- Strain the stock into a large bowl and let sit for 15 minutes.
- Carefully skim the fat and then strain again into another bowl.
- Refrigerate the stick until the fat congeals on the surface, and then skim off the fat once again.
- Cover and keep stored in the refrigerator for up to 3 or 4 days, or freeze for up to 3 months.
Yields about 2 quarts (8 cups)
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 sprig fresh oregano or marjoram
- 1 sprig fresh tarragon
- 2 bay leaves
- Tie all the herbs together securely with kitchen twine.
Toasted Pine nuts
- Place in a hot, dry skillet over medium-high heat.
- Toast pine nuts, chopped walnuts, pecans, or almonds for 3 to 5 minutes.
- The nuts are toasted when they look slightly browned and smell aromatic.
To prepare the tournedos
- Slice the tenderloin into 8 equal portions of about 4 ounces each; cut the portions longer from the tapered end of the tenderloin and flatten each steak so that the tournedos are approximately the same size.
- Place the tournedos on a platter, season each side with ½ teaspoon of the lemon juice, and sprinkle with salt and a generous amount of pepper.
- Let the steaks rest at room temperature for about 30 minutes while preparing the rest of the dish.
- Cook the fettuccine al dente according to the package directions. Drain, rinse, and set aside.
- Trim the asparagus, removing any large or woody ends.
- Put the chicken stock, 1 cup of water, and the salt in a large saucepan and bring to a boil.
- Add the asparagus, reduce the heat to low, cover, and let simmer until just tender, 7 or 8 minutes. (Pencil asparagus will take half this time.)
- Remove the asparagus with tongs or a slotted spoon, reserving the cooking liquid, and drain on paper towels.
- Cut the asparagus into ¾-inch lengths (or 1-inch lengths for pencil asparagus) and sprinkle with the lemon juice.
- Return the cooking liquid to the heat and reduce the liquid over medium-high heat until ½ cup remains. Set aside.
To prepare the sauce
- Melt the butter in a large sauté pan and sauté 1 tablespoon of the garlic over medium heat for about 2 minutes, until softened.
- Add the reduced cooking liquid from the asparagus and the heavy cream, and reduce until thick enough to coat the back of a spoon, about 5 minutes.
- Add 2 tablespoons of the parsley and 1 tablespoon of the lemon zest, and season with salt and white pepper. Remove from the heat.
To prepare the gremolata
- Combine the remaining 1 teaspoon of garlic with the remaining 1 tablespoon each of parsley and lemon zest in a small bowl.
- Set aside.
- When ready to serve, add the cooked fettuccine and asparagus to the sauce, stir gently, and cook over low heat until the fettuccine and asparagus are warm.
- Season with more salt and white pepper, if necessary.
To complete the tournedos
- Heat the olive oil in a cast-iron skillet and sauté the tournedos over medium-high heat for about 3 to 4 minutes per side for medium-rare, about 5 minutes per side for medium, or to the desired doneness.
Serve 2 tournedos per person with the fettuccine on the side. Garnish the fettuccine with the gremolata and the pine nuts.
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