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Tournedos with Roquefort
Chapter VIII ·
Meat · Nº 330
Tournedos with Roquefort
10 ingredients
6 steps
Ingredients
Method
Ingredients
For
6
tournedos
, filet mignon, 200 g
¼ cup
butter
½ cup
walnuts
, shelled
⅔ cup
Roquefort
6 tablespoons
heavy cream
3 pinches
nutmeg
5 tablespoons
white vermouth
, dry
3
green onions
2 tablespoons
brandy
2 tablespoons
vegetable oil
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Method
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1
In a blender, blend half of the butter, the walnuts, the Roquefort, the heavy cream and the nutmeg until creamy.
2
In a small saucepan, add the vermouth, the chopped chives and the remaining butter. Cook over low heat until the liquid evaporates and the chives are golden. Pour the blended mixture into the pan, stir and turn off the heat.
3
Set aside.
4
Brush a little oil on the tournedos and fry them in a skillet with no other fat. Cook about 2 minutes per side (doneness is to each person's taste).
5
Pour the brandy over them, flambé and place them on a rack over a platter.
6
Heat the Roquefort sauce and combine it with the meat juices that formed on the platter. Place the tournedos on plates and cover with the sauce.
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