Tournedos Coliseum Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Creole Meat Seasoning **,
-- 1-inch thick,
Bernaise Sauce **,
3 tbsp: Butter,
Marchand de Vin **,
3/4 cup: Carrots, blanched, sliced
4 each: Steaks, beef, tenderloin,
3/4 cup: Pea pods, steamed
Sprinkle steaks with Creole meat seasoning and saute in butter,
Directions:
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, Commanders Palace Restaurant, New
Orleans
Source from luhu.jp
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, Commanders Palace Restaurant, New
Orleans
Source from luhu.jp