tournedos creme rouge
(1)
No Image
We think of this as our special dinner for just the two of us or occasionally for 4. Serve with restuffed baked potato and a salad.
read more
(1)
Ingredients For tournedos creme rouge
-
1 1/4 pounds filet mignon, 2 beef filets
-
2 tablespoons butter or margarine
-
3 - 5 tablespoons shallots, chopped
-
1 1/2 teaspoons flour
-
1/2 teaspoon lemon juice
-
1/2 cup cooking red wine
-
1/8 teaspoon salt
-
1/8 teaspoon pepper
-
1 tablespoon heavy cream, or milk
How To Make tournedos creme rouge
-
1Rub the inside of a medium frying pan with a small quantity of fat. Preheat the pan and sear one side, about 1 - 2 minutes. Turn the filets and sear the other side. Reduce the heat to medium or a little lower and continue to cook the meat uncovered. For a 1 1/2 inch thick steak, a cooking time of about 8 to 9 minutes should produce a medium well done steak. Remove the steaks, onto a platter, letting them rest.
-
2Heat margarine in same pan over medium heat until it foams.
Add shallots and sauté for a couple minutes. Blend in the flour, stirring constantly. add wine, lemon juice, salt and pepper and simmer on medium heat, for just a couple of minutes, do not let sauce get to thick. Stir in the cream and simmer for about 30 seconds. -
3I nearly always double the sauce ingredients, even for two, so as to have more of the sauce which is good on top of the filet and also on a baked potato.
If you want mushrooms prepare in advance by sautéing a few in butter for several minutes and serve over your steaks and sauce, but mushrooms are not necessary. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT