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                            TOURNEDOS COLISEUM

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Wines
                Masterchefs                      Norleans
                Pal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Creole Meat Seasoning **
                        Bernaise Sauce **
                        Marchand de Vin **
   4       ea           Steaks, beef, tenderloin,
                        -- 1-inch thick
   3       tb           Butter
     3/4   c            Carrots, blanched, sliced
     3/4   c            Pea pods, steamed

       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 - 1983
       :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
       :    Chef Gerhard Brill, Commander's Palace
  Restaurant, New Orleans
 

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