Food and Wine Pairing with tournedos
Find the best food and wine pairings with tournedos as ingredients.
The best wines to pair with tournedos
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
Wines that pair with tournedos
About Beef
Beef is a castrated male bovine, but in butchery generally includes the meat of all large cattle, heifer, cow, steer, bullock, steer. Among the best origins, one will find beef from Limousin, Normandy, Charolais or Parthenay, but also Chalosse (Aquitaine) and Salers (Auvergne), which are rarer. A good quality beef will be bright red and shiny, its consistency firm and elastic, its smell sweet. The fat is rather white or slightly yellow, forming a more or less tight network, the meat can be marbled or marbled. Beef provides "noble" pieces, for quick cooking, the most expensive, and second and third category pieces, rather used for slow cooking as carbonades. Among the best are steaks, chateaubriands and tournedos, entrecote, prime rib and roasts. Lesser quality dishes include braised meat, stews, bourguignons and pot-au-feu, for which you can choose pieces such as chuck, scoter, shank and collar. Discover original food and wine pairings with beef.
Recipes and food and wine pairings with tournedos recipes
- Alsatian wine pie
- American fillet (belgian-style beef tartar)
- Barbecue burger
- Beef strogonoff
- Beef bourguignon with cookéo
- Beef bourguignon with tomato
- Beef coarse salt
- Beef fillet in a crust
- Beef luc lake
- Beef pot au feu (grandma's style)
- Beef pot-au-feu
- Beef stew with white wine
- Beef with cider
- Beef with dark beer
- Bernard's potée
- Caramelized beef with onions
- Chili con carne
- Express braised beef
- Fillet of beef in a foie gras and truffle crust
- Fricadelles with picalilli sauce of cht'is
- Kig ar farz breton
- Massal ox
- Monkfish armorican style
- Oxtail and carrot stew
- Oxtail with seed sauce
- Pasta bolognese
- Ramen burger
- Roast beef in a crust
- Seven o'clock leg of lamb
- Simple baked roast beef
- Slow-cooked fillet of beef
- Southern beef meatballs
- Tournedos rossini
- Tournedos with foie gras
- Vegetable noddles
- Venison leg in casserole
- Venison stew with pepper sauce
- Wild boar stew in burgundy style
- Monkfish tagine
- Sliced beef with peppers
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