Tournedos bearnaise (french)

Yield: 5 servings

Measure Ingredient
5 \N Beef filets mignon
½ cup Butter
2 tablespoons Peanut oil
5 slices Bread
\N \N Sauce:
1 tablespoon Minced onion (shallots, if available)
½ teaspoon Dried tarragon
1 teaspoon Fresh parsley
1 pinch Salt
1 teaspoon Ground pepper
1 tablespoon Wine vinegar
3 \N Egg yolks
½ pounds Butter; melted

Recipe by: Le Cordon Bleu Cooking School of Paris, France Tournedos Bearnaise - Filet with Bearnaise Sauce In a frying pan heat half of the butter and 1 Tbs. 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 Tbs. 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 Tbs. 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 Tbs. 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.

Typed for you by Marjorie Scofield 4/16/95 Submitted By JIM WELLER On 06-09-95

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