Tournedos Creme Rouge
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- 1 1/4 pounds filet mignon, 2 beef filets
- 2 tablespoons butter or margarine
- 3 - 5 tablespoons shallots, chopped
- 1 1/2 teaspoons flour
- 1/2 teaspoon lemon juice
- 1/2 cup cooking red wine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon heavy cream, or milk
1Rub the inside of a medium frying pan with a small quantity of fat. Preheat the pan and sear one side, about 1 - 2 minutes. Turn the filets and sear the other side. Reduce the heat to medium or a little lower and continue to cook the meat uncovered. For a 1 1/2 inch thick steak, a cooking time of about 8 to 9 minutes should produce a medium well done steak. Remove the steaks, onto a platter, letting them rest.
2Heat margarine in same pan over medium heat until it foams.
Add shallots and sauté for a couple minutes. Blend in the flour, stirring constantly. add wine, lemon juice, salt and pepper and simmer on medium heat, for just a couple of minutes, do not let sauce get to thick. Stir in the cream and simmer for about 30 seconds.
3I nearly always double the sauce ingredients, even for two, so as to have more of the sauce which is good on top of the filet and also on a baked potato.
If you want mushrooms prepare in advance by sautéing a few in butter for several minutes and serve over your steaks and sauce, but mushrooms are not necessary.