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Fancy Tournedos with Bearnaise Sauce




Source of Recipe


Internet


List of Ingredients




2 to 3 1/2 ounce beef tenderloins per person
1 lb fresh mushrooms, sliced
4 tbsp clarified butter
2 tsp fresh basil, chopped
salt and pepper to taste or seasoning salt (adobo)
1/2 cup white wine
1/2 cup bearnaise sauce
Chopped parsley and paprika for garnish


Recipe



Broil the filets to the desired doneness.

In a saucepan, melt the batter and saute mushrooms with basil, seasoning salt and wine. Pour the mixture over the filets.

Glaze with bearnaise sauce and pass the remaining sauce is sauceboat. Garnish with chopped parsley and paprika.

BEARNAISE SAUCE
(makes about 1 cup)

1/4 cup dry white wine (such as Chardonnay or Chablis)
1/4 cup white wine vinegar
2 Tbs minced shallots
1 tsp dried tarragon
1 tsp dried chervil
Freshly ground pepper
3 egg yolks
8 ounces (2 sticks) unsalted butter, softened
1 Tbs fresh minced tarragon
1 Tbs fresh minced parsley

In a saucepan combine the wine, vinegar, shallots, dried herbs, and pepper to taste. Cook over low heat until the liquid has reduced by half. Strain and cool.

Beat the egg yolks with a whisk until thick. Beat in the vinegar mixture. Place in a double boiler set over hot water. Whisk in the butter bit by bit, until nicely thickened. Stir in the fresh herbs.