Beef Tournados Au Poivre

Sunday, April 3rd 2011, 5:35 am
By: News 9

Serving size: 2


2 Beef Tenderloins 2oz Filets

½ cup Butter

¼ cup Cracked Pepper

1/8 cup Green Pepper Corns

½ cup Sliced Crimini Mushrooms

1 oz Brandy

1 tbsp Worstershire Sauce

¼ cup Brown Roux

2 cups Veal or Beef Stock

1/8 cup Tomato Paste

TT Salt & Pepper

1 tbsp Beef Base


1) In a separate pan, make Roux and then heat pan and add butter.

2) Dip tenderloin in cracked pepper and sear on one side then turn and add mushrooms and green pepper corns.

3) Deglaze pan with Brandy and add all other ingredients except Roux.

4) Bring to a boil and thicken with Roux slowly to reach desired consistency then remove and plate immediately.

5) Serve with potatoes and asparagus or vegetables of your choice.