Tournedos of Beef with Champagne Sauce

Name: Tournedos of Beef with Champagne Sauce
Ingredients: 1 T minced shallot; ⅓ C dry champagne of drinkable quality; 3 T tarragon vinegar; 1 t freshly squeezed lemon juice; 8 black peppercorns; 3 sprigs fresh thyme; ¼ C heavy cream; 1½ sticks cold butter cut into pieces; ½ t tomato paste, room temperature; 2 slices good quality firm white bread; 1 T extra-virgin olive oil; 4 2½ to 3-ounce beef tenderloin medallions, approximately 2 inches thick; 1 clove garlic, peeled and lightly crushed; Salt; freshly ground black pepper; 1 T canola oil; 1 t butter

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A perfect dish for throwing a Parisian dinner party for two. Recipe courtesy Viking Cooking School.

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Ingredients

1 T minced shallot
⅓ C dry champagne of drinkable quality
3 T tarragon vinegar
1 t freshly squeezed lemon juice
8 black peppercorns
3 sprigs fresh thyme
¼ C heavy cream
1½ sticks cold butter cut into pieces
½ t tomato paste, room temperature
2 slices good quality firm white bread
1 T extra-virgin olive oil
4 2½ to 3-ounce beef tenderloin medallions, approximately 2 inches thick
1 clove garlic, peeled and lightly crushed
Salt
freshly ground black pepper
1 T canola oil
1 t butter

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Tournedos of Beef with Champagne Sauce

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