FRN: Tournedos Bearnaise
Source of Recipe
Le Cordon Bleu Cooking School of Paris
* Exported from MasterCook *
Tournedos Bearnaise
Recipe By : Le Cordon Bleu Cooking School of Paris
Serving Size : 5 Preparation Time :0:00
Categories : Beef, French, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- Filet with Bearnaise Sauce (English)
5 beef filets mignon
1/2 cup butter
2 tablespoons peanut oil
5 slices bread
SAUCE:
1 tablespoon minced onion (shallots)
-- if available
1/2 teaspoon dried tarragon
1 teaspoon fresh parsley
1 pinch salt
1 teaspoon ground pepper
1 tablespoon wine vinegar
3 egg yolks
1/2 pound butter -- melted
In a frying pan heat half of the butter and 1 tablespoon peanut oil together. Add filets and cook 10 minutes on each side. Remove and keep warm in oven. Cut crusts off bread. Melt together 1 tablespoon peanut oil and rest of butter in pan; brown bread in it on both sides.
FOR SAUCE: Place first six sauce ingredients in a small saucepan. Reduce over fire till almost evaporated. Off fire, add 2 tablespoons water and egg yolks. Back on fire, stir with whisk till thick and custardy. Don't overcook! Add melted butter slowly, whisking constantly, over low fire. When butter is absorbed into the yolks, remove from heat. Continue to whisk till sauce begins to cool.
Presentation: Place bread on a round plate, put tournedos on each slice, and top each with 1 tablespoon. of the sauce. Decorate with a small bunch of watercress. Serve the rest of the sauce in a gravy boat.
Compliments of Lucky Discount Supermarkets, Canoga Park, CA. 1982.
Posted by Marjorie Scofield,4/16/95, fidonet cooking echo.
Cuisine:
"French"
Source:
"Lucky Discount Supermarkets, Canoga Park, CA. 1982."
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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