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
