Grilled Bazas Beef Tournedos with Vine Shoots and Corn Pancakes
- 4 Bazas beef tournedos
- 12 marrow rings
- 2 grey shallots
- 4 sprigs tarragon
- Guérande salt
- 1 medium can corn
- 2 eggs
- 75 g cornflour
- 50 g flour
- 10 cl fresh cream
- 1 sachet baking powder
- 1 teaspoon sugar
- 2 tablespoons oil
- salt
- Prepare the pancakes: Whisk the eggs with the cream, then gradually incorporate the flour, cornflour, baking powder, sugar, and salt. Stir in the drained corn.
- Heat the oil in a large skillet (or small blini pans). Spoon the mixture into small piles. Cook until golden on one side, about 3-4 minutes, then flip and cook the other side (total 6-8 minutes). Keep warm.
- Peel and chop the shallots. Grill the tournedos over charcoal with added vine shoots. Turn halfway (4 minutes total for rare, 6 for medium-rare, 8 for medium).
- Poach the marrow slices in simmering salted water over low heat. Drain and place on the tournedos. Season with Guérande salt, mixed pepper, and chopped shallots (or serve shallots separately).
- Garnish with tarragon sprigs. Serve with warm corn pancakes, optionally on fresh vine leaves, alongside fresh cream.
