Tournedos coliseum
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Recipe by: estra
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Creole Meat Seasoning ** -- 1-inch thick
Bernaise Sauce ** 3 tb Butter
Marchand de Vin ** 3/4 c Carrots, blanched, sliced
4 ea Steaks, beef, tenderloin, 3/4 c Pea pods, steamed
Sprinkle steaks with Creole meat seasoning and saute in butter
until done just below desired stage. Remove the steaks and keep them
warm.
Allow two tournedos per serving and nap one with the Bernaise
and one with the Marchand de Vin sauce. Garnish with sliced blanched
carrots and steamed pea pods.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New
Orleans
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