Tournedos Creme Rouge Recipe

• 1 1/4 lbs. filet mignon
• 2 tbsp. butter
• 1/2 tbsp. minced shallots
• 1 teaspoon flour
• 1/2 teaspoon lemon juice
• 1/2 c. dry red wine
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tbsp. heavy cream
• 1/2 teaspoon minced parsley

1. Panbroil fillets.
2. Trim any excess fat from the steaks.
3. Rub the inside of a medium fry pan with small quantity of fat.
4. Preheat fry pan over medium high heat till a drop of water sizzles when dropped onto the pan.
5. Place fillets into pan and sear one side till the blood rises to surface, 1 to 2 min.
6. Turn fillets at once and sear other side.
7. Reduce the heat to medium and continue to cook meat, uncovered.
8. For a 1 1/2 inch thick steak a cooking time of about 10 min should produce a medium well done steak.
9. Cut a fillet to check degree of doneness: Red inside - rare; pink inside, medium; brown inside, well done.
10. Remove the steaks with their pan juices onto a heated platter.
11. Heat butter in fry pan over medium high heat till it foams.
12. Add in minced shallots and saute/fry till they are light brown.
13. Blend in the flour, stirring constantly; add in wine, lemon juice, salt, and pepper.
14. Simmer on medium heat till liquid is reduced to about 1/4 c.. Stir in the cream and simmer about 1 minute longer.
15. Spoon the sauce onto the fillets; sprinkle with minced parsley and serve.

filet mignon, butter, shallots, flour, lemon juice, red wine, salt, pepper, heavy cream, parsley

Taken from cookeatshare.com/recipes/tournedos-creme-rouge-19330 (may not work)