| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Orleans | Meats, Wines, Masterchefs, Norleans, Pal | 4 | Servings |
INGREDIENTS
| Creole Meat Seasoning ** | ||
| Bernaise Sauce ** | ||
| Marchand de Vin ** | ||
| 4 | Steaks, beef, tenderloin, 1-inch thick | |
| 3 | tb | Butter |
| 3/4 | c | Carrots, blanched, sliced |
| 3/4 | c | Pea pods, steamed |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”