Este prato de Tournedos com Beringela e Cogumelos é uma verdadeira celebração de sabores ricos e texturas contrastantes. A suculência da carne de vaca, selada na perfeição, combina harmoniosamente com a suavidade da beringela e a cremosidade do molho de cogumelos, resultando numa refeição luxuosa e reconfortante, ideal para uma ocasião especial.

Ingredientes

  • 1 kg de lombo de vaca (em 4 bifes grossos)
  • 1 beringela grande (4 rodelas grossas com casca)
  • 400 g de cogumelos (cortados em quartos)
  • Manteiga q.b.
  • Sal grosso e pimenta preta moída na ocasião
  • 200 ml de natas frescas
  • Vinho do Porto q.b. (para o molho)

Preparação

  1. Limpei o lombo de vaca e cortei 4 bifes grossos (tournedos).
  2. Cortei 4 rodelas grossas de beringela com casca. Lavei e cortei os cogumelos em quartos.
  3. Salteei os cogumelos num pouco de manteiga, temperei com sal e, após evaporar o líquido, juntei as natas frescas. Deixei ferver até engrossar.
  4. Noutra frigideira, fritei as rodelas de beringela em manteiga e coloquei uma no centro de cada prato.
  5. Temperei os tournedos com sal grosso e pimenta e fritei-os em manteiga. Fritei apenas o tempo suficiente para selar ambos os lados (mal passados).
  6. Coloquei os tournedos sobre as rodelas de beringela.
  7. Na frigideira onde fritei os tournedos, juntei um pouco de vinho do Porto e deixei ferver até reduzir para metade. Reguei os tournedos com este molho.
  8. Distribuí os cogumelos com natas sobre os tournedos e servi.
  9. Acompanhei com batatas fritas cortadas em quartos.

For a taste of pure indulgence, here is the recipe, freshly translated for your culinary delight.

Tournedos with Aubergine and Mushrooms

This dish is a classic bistro-style indulgence, combining premium ingredients to create a rich, sophisticated, and deeply satisfying meal. At its heart is the tournedo, a thick, round cut from the tenderloin of beef, renowned for its incredible tenderness and flavour. When cooked perfectly—seared on the outside to create a beautiful crust while remaining rare and juicy within—it is a true culinary delight.

The accompaniments in this recipe are designed to complement the richness of the beef. A thick slice of pan-fried aubergine (eggplant) provides a soft, slightly smoky base, while the creamy mushroom sauce adds a layer of earthy, umami-packed flavour. The sauce, enriched with fresh cream, is simple yet luxurious. The final touch, a pan sauce made by deglazing with Port wine, adds a sweet, syrupy note that ties all the elements together beautifully.

The key to success with this dish is in the quality of your ingredients and the timing of your cooking. Use the best beef you can find and be careful not to overcook it. The aubergine should be nicely browned and tender. This is a dish that is best served immediately to be enjoyed at its peak, making it a perfect choice for an elegant dinner party or a special celebration.

Ingredients

  • 1 kg beef tenderloin (cut into 4 thick steaks or tournedos)
  • 1 large aubergine (eggplant), cut into 4 thick, skin-on rounds
  • 400g mushrooms, quartered
  • Butter, as needed
  • Coarse sea salt and freshly ground black pepper
  • 200ml fresh cream
  • Port wine, to taste (for the sauce)

Preparation

  1. Clean the beef tenderloin and cut it into 4 thick steaks (tournedos).
  2. Cut 4 thick, skin-on rounds from the aubergine. Wash and quarter the mushrooms.
  3. In a frying pan, sauté the mushrooms in a little butter. Season with salt and, once their liquid has evaporated, stir in the fresh cream. Let it simmer until the sauce thickens. Set aside.
  4. In another frying pan, fry the aubergine rounds in butter until tender and browned on both sides. Place one round in the centre of each serving plate.
  5. Season the tournedos generously with coarse sea salt and pepper. In a hot frying pan, sear them in butter, cooking only long enough to seal both sides, leaving them rare inside (*mal passado*).
  6. Place each cooked tournedo on top of an aubergine round.
  7. In the same pan used to cook the tournedos, add a splash of Port wine. Bring it to a boil and let it reduce by half, scraping up any browned bits from the bottom of the pan. Drizzle this sauce over the tournedos.
  8. Spoon the creamy mushroom mixture over the tournedos and serve immediately.
  9. This dish is wonderfully accompanied by thick-cut french fries or potato wedges.