Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Beef filets mignon 1/2 ts Dried tarragon
1/2 Stick Butter 1 ts Fresh parsley
2 tb Peanut oil 1 pn Salt
5 sl Bread 1 ts Ground pepper
SAUCE: 1 tb Wine vinegar
1 tb Minced onion (shallots, if 3 Egg yolks
Available) 1/2 lb Butter -- melted

Tournedos Bernaise - Filet with Bernaise 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

Recipe By : Le Cordon Bleu Cooking School of Paris, France

From: Marjorie Scofield Date: 04-28-95 (160) Fido:
Recipes

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