Tournedos with tarragon

Tournedos with tarragon

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 fillet steaks, about 2.5 cm thick
45g butter
freshly ground black pepper
2 tablespoons madeira or port
1 tablespoon fresh tarragon, chopped
salt

Method

  1. Cook steaks in heavy frying pan in about 15 g butter for 2–3 minutes each side. Season cooked side with salt and pepper after turning.
  2. When little drops of red juice appear on surface of meat, pour over Madeira or port. Allow it to bubble for about 30 seconds, then stir in tarragon and remaining butter. Serve immediately.

Note

  • Cooked in this way, steaks will be rare. If medium steaks are desired, turn steaks a second time and cook for 2–3 minutes before adding Madeira.
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