Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms) Recipe
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another
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Cooking tools:
- Meat tenderizer
- Skillet
- Stove
- Serving platter
- Lighter
- Spoon
Ingredients
- 6 filet mignon, 2-inch thick (or tournedos)
- 1/4 cup peppercorn
- 1 1/2 tablespoons butter (approximate)
- 3 tablespoons cognac
- salt
- 1 1/2 tablespoons butter
- 6 tablespoons whipping cream
- 1 lb mushroom, sliced thinly
- 1/4 cup parsley, fresh, chopped
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