JNA Institute of Culinary Arts

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Tournedos Béarnaise

4 beef tenderloin steaks
4 slices pate de foie gras
2 tablespoons red wine
4 whole mushroom caps
1 whole truffles -- sliced
1/2 cup beef bouillon
1 tablespoon sherry
4 slices of toast -- buttered


Cook steaks in butter to your own taste, and remove to a warmed platter.

In the same butter, sauté mushroom caps gently for 5 minutes.

Prepare 4 slices of buttered toast (crusts removed).

Add 4 neat slices of pate de foie gras and 1 minced truffle to the meat pan, and heat very gently.
Place the foie gras on the toast, and top with steak and a bit of minced truffle. Keep warm.

Deglaze the pan by adding the bouillon and sherry, and scraping down all the good brown bits of meat from the sides of the pan. Blend it all as smoothly as possible, add mushrooms, and pour over the beef.


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