Tournedos Au Vin Rouge
|Butter||50 Gram (1/4 Cup)|
|Olive oil||1 Tablespoon|
|Red wine||125 Milliliter (1/2 Cup)|
|Croutons||4 (Hot Round)|
|Meat glaze||2 Tablespoon|
|Chopped fresh tarragon||2 Teaspoon|
Melt 1 tablespoon of the butter with the oil in a heavy frying pan.
When the fat is very hot, add the tournedos and fry for 1 minute on each side to brown.
Pour in the wine, cook for a few seconds, then reduce the heat to low and cook gently for about 3 to 4 minutes.
Arrange the croutons on a warm serving dish.
Put the steaks on top of the croutons and keep hot.
Increase the heat, stir the meat glaze into the wine and boil until reduced and syrupy.
Remove the pan from the heat.
Cut the remaining butter into small pieces and stir into the sauce one piece at a time.
Season to taste and stir in the tarragon.
Pour the sauce over the steaks and serve.