1. For the sauce, sweat the bacon with the bones in the oil without letting it take colour. Lightly salt, add onion and celery cubes. Steam over a low heat for a few minutes and let the juice steep, deglaze with Noilly Prat and white wine and reduce to a third. Add the chicken stock together with the spices and thyme and reduce to one third. Pour in the cream and reduce everything by a good half. Season with salt, pepper, a hint of cayenne pepper and a few drops of lemon juice. To intensify the flavour, leave to stand for about 30 minutes. Pass through a fine hair sieve or cloth and set aside. Boil the beans in salted water until they are cooked but are still “al dente”. Drain, rinse in ice water and drain.
  2. For the tournedos, dab the meat with kitchen paper and carefully flatten them. Push back into shape and tie round with roulade yarn. Season with salt and pepper. Heat the smoked flour with the spices in the smoking oven until strong smoke is formed. Hang the tournedos on a grill and smoke them on each side for 2 ½ minutes without cooking them. Foam the butter in a pan with thyme and garlic and fry the tournedos all around. Remove from the pan and cook on a grate in a 90° C oven for 19 to 21 minutes until the core temperature of 54° C is reached. Leave to rest for another four to five minutes.
  3. Fry the shallots and bacon cubes in the butter until translucent and briefly toss the beans. Add the chicken stock and toss until the beans are glazed. Season with salt, pepper and summer savory.
  4. Briefly toss the tournedos in the thyme butter, which has been heated again in the meantime, and reheat the sauce. Place the beans on preheated plates and arrange the halved tournedos on top. Pour on the sauce.


For the bacon foam

  • 150 g smoked ham (from the butcher cut into 5 cm pieces)
  • 2 tbsp germ oil
  • Salt
  • ½ vegetable onion, peeled, coarsely diced
  • 100 ml Noilly Prat
  • 100 ml white wine
  • 300 ml chicken stock
  • 1 bay leaf
  • 3 cloves
  • 3 juniper berries
  • 1 sprig of thyme
  • 500 g whipped cream
  • Freshly ground white pepper
  • Cayenne pepper
  • Lemon juice
  • 1-2 tsp ice-cold butter

For the beans

  • 200 g broad beans, cleaned in approx. 4 cm long pieces
  • Salt
  • 1 tsp small shallots cubes
  • ½ tsp finely diced smoked belly of bacon
  • 1 tsp butter
  • 2-3 tsp poultry stock
  • 1 pinch of finely chopped summer savory

For the tournedos

  • 4 tournedos of Bavarian young bull fillet of about 130 g each
  • Salt, freshly ground white pepper
  • 100 g smoked flour (available from butchers or fishing shops)
  • 1 tsp juniper berries
  • 1 tsp cloves
  • 3 bay leaves
  • 2 tbsp butter
  • 1 sprig of thyme
  • 1 clove of garlic, unpeeled

Source of recipe: Christian Jürgens | WeltGenussErbe Bayern. This recipe first appeared on You can also find other recipes there that Christian Jürgens created especially for WeltGenussErbe Bayern. You can find more information about the partnership at Partners.
Source of image: WeltGenussErbe Bayern.

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