Tournedos Charlemagne
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
For the meat
- 2 tablespoons butter
- 4 large shallots, minced
- 3⁄4 lb fresh mushrooms, minced
- salt and pepper
- 1 teaspoon tomato paste
- 1 tablespoon oil
- 4 beef tenderloin steaks, cut 1 1/4 inch thick (tournedos)
For the Bearnaise sauce
- 2 egg yolks
- 1⁄2 cup butter, divided into 3 pieces
- 1 tablespoon fresh lemon juice
- 3⁄4 teaspoon grated onion
- 1 teaspoon minced parsley
- 2 teaspoons tarragon or 2 teaspoons white vinegar
- 1⁄4 teaspoon tarragon
Directions
- For the tournedos, melt butter in skillet.
- Add shallots and mushrooms and saute over high heat until most of the moisture has evaporated.
- Season with salt and pepper.
- Remove from heat and stir in tomato paste; set aside.
- Heat oil in a large skillet.
- Add tournedos to pan and cook over high heat for 3 minutes per side for rare.
- Place tournedos on a heated serving platter.
- Divide mushroom mixture and place on top of each tournedo.
- Cover each with Bearnaise sauce.
- For the sauce, combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
- Add butter, 1 piece at a time, stirring constantly until melted.
- Continue stirring until thickened.
- Combine all remaining ingredients.
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