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Pan-fried tournedos with hasselback potatoes

Pan-fried tournedos with hasselback potatoes & kale

Main course | Easy | 50 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 230°C (450 °F). Brush roasting pan with 10 mL (2 tsp.) vegetable oil.
  2. Prick potatoes all over with a sharp paring knife. Microwave on high until soft to the touch, about 7 to 8 minutes. Let cool just enough to handle. 
  3. Place potatoes on a cutting board and slice each widthwise at 5-mm (¼-in.) intervals almost but not all the way through, stopping about 1 cm (½ in.) from bottom (potato slices will be held together on the bottom). Transfer potatoes to prepared roasting pan and drizzle each with 5 mL (1 tsp.) olive oil. Season with salt and pepper to taste. Roast until potatoes are golden, about 20 minutes. 
  4. Meanwhile, rub tournedos with remaining vegetable oil and season with salt and pepper. In a large skillet over high heat, cook tournedos until they begin to brown or until their internal temperature reaches 63°C (145°F) for rare doneness. Transfer to a plate, cover in aluminum foil and set aside.
  5. Reduce heat to medium. In the same skillet, heat remaining olive oil and add kale, parsley, shallot and vinegar. Sauté until kale is slightly wilted, about 3 minutes. Serve tournedos with kale mixture and potatoes. 

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