Grilled beef tournedos and warm potato and shrimp salad
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Grilled beef tournedos and warm potato and shrimp salad
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • Potato salad
  • 680 g baby potatoes , halved
  • 15 ml olive oil
  • To taste, salt and pepper
  • 4 green onion(s) , chopped
  • 125 ml sour cream
  • 45 ml chives , snipped
  • 30 ml dijon mustard
  • 15 ml lemon zest (about 1 lemon)
  • 200 g northern shrimp , cooked
  • Tournedos
  • 4 French tournedos
  • 5 ml onion powder
  • 5 ml garlic powder
  • 2 ml mustard powder
  • 2 ml salt
  • 1 ml cayenne pepper
  • Potato salad
  • 680 g baby potatoes , halved
  • 15 ml olive oil
  • To taste, salt and pepper
  • 4 green onion(s) , chopped
  • 125 ml sour cream
  • 45 ml chives , snipped
  • 30 ml dijon mustard
  • 15 ml lemon zest (about 1 lemon)
  • 200 g northern shrimp , cooked
  • Tournedos
  • 4 French tournedos
  • 5 ml onion powder
  • 5 ml garlic powder
  • 2 ml mustard powder
  • 2 ml salt
  • 1 ml cayenne pepper
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat barbecue to medium.
  2. Place potatoes in the centre of a large piece of aluminum foil and drizzle with oil. Season with salt and pepper. Close foil to form a packet.
  3. Cook on the barbecue for about 20 minutes or until potatoes are tender and browned.
  4. Open the potato packet and add remaining salad ingredients. Season with salt and pepper. Mix and set aside.
  5. Mix together tournedo spices on a plate. Coat tournedos with spice blend. Barbecue over medium heat for 5 minutes per side, or until a meat thermometer indicates an internal temperature of 63°C (145°F). Be sure to turn meat over at least twice while cooking.
  6. Top each tournedo with the potato salad and serve with a green salad.