Tournedos On Toast With Beef Marrow
|Beef fillets/Tenderloins / tournedos||1 Pound (About 1/4 Pound Each And 1 Inch Thick)|
|Madeira wine||1 Cup (16 tbs)|
|Coarsely ground black pepper||1 Teaspoon|
|Ground white pepper||1 Teaspoon|
|Scallions||2 Bunch (200 gm)|
|Beef marrow||1⁄4 Pound|
|White bread slice||4|
Rinse and pat the Tournedos dry and lay them next to each other in a shallow pan.
Pour the wine over them and sprinkle with pepper.
Preheat the oven or the broiler to 425°.
Thoroughly wash the scallions, removing the green tips and, if necessary, also the root ends.
Place them with the butter, salt and sugar in a saucepan and simmer covered 15 minutes.
Simmer the fillets in the wine 6 minutes covered.
Remove the fillets and keep warm.
Bring the Madeira to a boil in the uncovered pan.
Cut the marrow into slices of equal thickness.
Toast the bread under the broiler or in the oven, spread with the marrow, add salt and return to the broiler or oven to gratinee.
Place the toast on individual plates, top with the Tournedos and surround with scallions.
Dribble the Madeira sauce over each portion.