Tournedos coliseum

4 servings

Ingredients

Quantity Ingredient
Creole Meat Seasoning **
Bernaise Sauce **
Marchand de Vin **
4 eaches Steaks, beef, tenderloin, 1-inch thick
3 tablespoons Butter
¾ cup Carrots, blanched, sliced
¾ cup Pea pods, steamed

Directions

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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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