Tournados of beef rossini
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Tournados of beef rossini
  Beef  
Last updated 6/12/2012 1:27:08 AM. Recipe ID 61899. Report a problem with this recipe.
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      Title: Tournados of beef rossini
 Categories: Main dish, Meats, Jrb
      Yield: 1 Servings
 
      1    3-4 ounce Filet Mignon
    1/3 c  Bearnaise Sauce
      1    English Muffin
      1 md Tomato
      2    Toothpicks :)
    1/2 c  Grated parmesean cheese
 
  Split a good 3 1/2 or 4 ounce Filet Mignon in 2 medallions (disks) and
  broil or charbroil to desired degree. Place each half on crisply
  toasted english muffin. (I have used fried rounds of a good dense
  french bread) Cover it all with a generous portion of Bearnaise sauce
  and top with "crown" of tomato.
  
  To make the crown, hold the tomato on it's side and jab the point of a
  paring knife straight thru the tomato at a 45 degree angle to a line
  running from top to bottom. repeat all around till you get back to
  where you started. the tomato will fall apart. If not gently twist it
  to separate the halves.
  
   Your cut will look like this: /\/\/\/\/\/\/\/\/\/\/\
  
  DIp the cut side into any decent grated parmasean cheese and slip
  under the broiler for a few seconds to brown the cheese. Place the
  tomato on top of the filet and secure it with a toothpick.
  
  It's ready to serve.
  
  HOLLANDAISE SAUCE =================
  
  Separate 6 large eggs in a heat resistant bowl or double boiler. Melt
  6 oz butter in a separate pan. Beat the yolks with a wire wisk, OVER
  not in, boiling water until they begin to thicken. Very gradually add
  the clarified butter in a thin stream while constantly beating the
  mixture.
  
  A good rule of thumb: 1 LARGE egg yolk will hold 1 to
    1 1/2 oz of butter.
  
  Be very careful to add the butter slowly and that the butter is not
  hotter than the yolks or the sauce will "break" (begin to separate).
  As soon as all the butter is incorporated, remove the bowl from the
  heat source and keep beating to cool the sauce. Whip in the lemon
  juice, cayenne, and white wine.
  
  Variations on Hollandaise Sauce: Replace lemon juice with orange juice
  concentrate for Maltese Sauce.
  
  Replace juices and add tarragon, shallots, and basil for Bearnaise
  sauce. (saute the tarragon, basil, and minced shallots in some of the
  butter) See
 




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Recipe ID 61899 (Apr 03, 2005)

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