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1
Season the tournedos on both sides with the salt.
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2
Brush steaks with the mustard.
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3
Spread the pepper on a plate, coat steaks in pepper.
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4
Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat.
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5
Add the meat and sear for 2 1/2 minutes on each side for medium-rare.
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6
Off the heat, sprinkle steaks with brandy.
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7
Return the pan to the heat, and flambe.
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8
(Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
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9
Sauce au Poivre:
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10
Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes.
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11
Add the oil and stir to combine.
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12
Add the shallots and green peppercorns, and cook, stirring, for 30 seconds.
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13
Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters.
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14
Add the mustard and stir to combine, then add the veal reduction and bring to a boil.
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15
Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes.
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16
Remove from the heat and add the salt.
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17
Serve hot.
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18
Place 3 tournedos on each serving plate.
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19
Drizzle with the sauce and serve with the herb-roasted potatoes.
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20
Preheat the oven to 375 degrees F.
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21
Place the bones in a large roasting pan and toss with the oil.
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22
Roast, turning occasionally, until golden brown, about 1 hour.
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23
Remove from the oven and spread the onions, carrots, celery, and garlic over the bones.
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24
Smear the tomato paste over the vegetables and return the pan to the oven.
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25
Roast for another 45 minutes.
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26
Remove from the oven and pour off the fat from the pan.
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27
Transfer the bones and vegetables to a large stockpot.
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28
Do not discard the juices in the roasting pan.
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29
Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
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30
Meanwhile, place the roasting pan over 2 burners on medium-high heat.
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31
Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan.
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32
Add the contents to the stockpot.
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33
When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
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34
Ladle through a fine-mesh strainer into a large clean pot.
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35
Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour.
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36
Let cool, then cover and refrigerate overnight.
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37
Remove any congealed fat from the surface of the stock.
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38
The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
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39
Preheat the oven to 400 degrees F.
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40
Combine all the ingredients in a large bowl and toss to mix well.
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41
Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes.
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42
Serve immediately.
