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Tournedos of Beef Tenderloin


The bearnaise requires the most attention with tournedos of beef. But its definitely worth the effort.

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  • 1/2 cup red wine vinegar
  • 1/2 cup chopped onion
  • 2 tsp. chopped fresh tarragon
  • 1/2 tsp. minced garlic
  • 1/2 tsp. cracked black peppercorns
  • 3 egg yolks
  • 1 cup clarified butter
  • 1 Tbsp. chopped parsley
  • 1/4 cup margarine
  • 1 lb. quartered mushrooms
  • 1/4 cup chopped onion
  • 2 bay leaves
  • 1 Tbsp. chopped parsley
  • 1 V2 Ib. beef tenderloin, sliced into 12 slices
  • 3 medium tomatoes, halved, seeded


Servings 6


Step 1

In a medium saucepan heat vinegar, onion, tarragon, garlic and peppercorns over high heat until reduced by half; strain. Place egg yolks in top of double boiler; whisk until thickened slightly and pale yellow. Place double boiler over low heat, whisking yolks constantly until yolks have thickened and bottom of pan is visible between strokes. Remove from heat; slowly whisk in clarified butter, drop by drop. Stir in vinegar reduction and parsley. Keep warm over warm water.

In large frying pan melt margarine over high heat; stir in mushrooms, onion and bay leaves. Cook, stirring constantly, until onion is tender. Remove bay leaves. Season to taste with salt and pepper; stir in parsley. Keep warm.
Place beef on broiler pan. Broil 4 inches from heat 8 to 12 minutes, turning once, or until desired doneness. Place on serving plates; add mushrooms to each. Spoon Bearnaise sauce into tomato halves; serve with beef

Tip: Beef can be cooked over hot coals on a charcoal grill.

see cookbook sauce,stocks and dressing for how to clarify butter


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