| 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
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