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Ingredients

  • 4 6-8 oz fillets
  • 4 large shallots - chopped fine
  • 2 large cloves garlic - chopped fine
  • Heavy cream or creme fraiche
  • Real butter or ghee
  • Wondra flour to thicken
  • Kitchen Bouquet to darken roux

Directions

  1. Season W Salt and Pepper and allow to come to room temperature
  2. Melt butter and saute garlic and shallots till light brown - reserve
  3. Cook steaks in same pan - 4 minutes on each side then 3 on each side for total of 14 minutes. Remove and keep warm.
  4. Deglaze, add flour and cook to make blonde roux. Stir in cream and create sauce that will nape on back of spoon
  5. Add reserved shallots & garlic and add Kitchen Bouquet to darken roux. Use a little bit - it goes a long way.
  6. Reheat sauce - place fillet on plate and place small amount of sauce on top. Serve with asparagus w/hollandaise sauce
  7. Nice to serve with Potatoes Galette and a small shaving of black truffle on the meat

CIA FOODIES

Tournedos of Boeuf Royale

Ingredients

  • 4 6-8 oz fillets
  • 4 large shallots - chopped fine
  • 2 large cloves garlic - chopped fine
  • Heavy cream or creme fraiche
  • Real butter or ghee
  • Wondra flour to thicken
  • Kitchen Bouquet to darken roux

Directions

  1. Season W Salt and Pepper and allow to come to room temperature
  2. Melt butter and saute garlic and shallots till light brown - reserve
  3. Cook steaks in same pan - 4 minutes on each side then 3 on each side for total of 14 minutes. Remove and keep warm.
  4. Deglaze, add flour and cook to make blonde roux. Stir in cream and create sauce that will nape on back of spoon
  5. Add reserved shallots & garlic and add Kitchen Bouquet to darken roux. Use a little bit - it goes a long way.
  6. Reheat sauce - place fillet on plate and place small amount of sauce on top. Serve with asparagus w/hollandaise sauce
  7. Nice to serve with Potatoes Galette and a small shaving of black truffle on the meat

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