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
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.
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.