Tournedos with Pink Peppercorns and Hawaiian Black Salt
Category: Main Dishes
Servings: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 60g (per portion) – 360g total |
| Fresh rosemary | 1 sprig |
| Garlic clove | 1 |
| Extra virgin olive oil | 3 tbsp |
| Lardo di Colonnata (or pork lard) | 7 slices |
| Fine salt | To taste |
| Pink peppercorns (whole) | 1 tbsp |
| Fresh liquid cream | 200 ml |
| Tomato paste | 1 tbsp |
| Natural plain yogurt | 70 ml |
| Hawaiian Black Salt | To taste |
Instructions:
Step 1: Prepare the Tournedos
- Start by preparing the pork tenderloin. Trim off any visible fat using a sharp knife, ensuring you have clean, lean cuts of meat.
- Slice the tenderloin into medallions about 3 cm thick. Try to make the slices even to ensure consistent cooking.
- Lay the slices of lardo (pork fat) on a cutting board, and carefully wrap each piece of tenderloin in lardo, ensuring the entire edge is covered.
- Once all medallions are wrapped, press a few whole pink peppercorns onto the surface of each tournedos, slightly crushing them to release their aromatic oils.
Step 2: Make the Sauce
- In a small saucepan, pour in the fresh cream and heat over low-medium heat. Add the tomato paste and stir well.
- Season with a pinch of fine salt and allow the mixture to thicken, occasionally stirring. Once it has thickened, remove the saucepan from the heat and set it aside.
Step 3: Cook the Tournedos
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic clove (unpeeled) and lightly crush it with the back of a knife. Add the rosemary sprig to the pan to infuse the oil with its fragrance.
- Carefully place the pork medallions in the pan. Sear them on each side until they reach your desired level of doneness, ensuring they are golden and crisp on the outside while remaining juicy and tender inside.
- Once cooked, remove the tournedos from the pan and set them aside on a plate, keeping them warm.
Step 4: Combine and Serve
- Pour the prepared sauce into the skillet with the pan juices, stirring to combine and create a harmonious sauce.
- Return the tournedos to the pan, spooning the sauce over them. Let the medallions rest in the sauce for a minute, allowing the flavors to meld.
- Sprinkle with Hawaiian black salt for a final touch of flavor and texture.
- Serve the tournedos immediately, ensuring each bite is beautifully coated in the creamy sauce.
Enjoy your indulgent Tournedos with Pink Peppercorns and Hawaiian Black Salt, served hot and bursting with flavor!
