One of the classic French ways of preparing tournedos, Tournedos a la Bearnaise (toor-neh-dohs-ah lah bair-nayz) may be served with sauteed button mushrooms and Chateau Potatoes. A good claret, such as St. Emilion, would make an ideal accompaniment.
6 tournedos, approximately
1 teaspoon salt
1 teaspoon black pepper
1 oz. butter
1 tablespoon olive oil
3-inch round Croutes, kept hot 10 fl. oz. Bearnaise sauce, kept hot
Rub the steaks all over with the salt and pepper.
In a heavy-based frying-pan large enough to hold all the steaks in one layer, melt the butter with the oil over moderately high heat. When the foam subsides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and fry for a further 2 minutes on each side. Double the times for well-done steaks.
Remove the pan from the heat. Place the croutes on a large, warmed serving dish and place one steak on each croiite.
1 tablespoon of bearnaise sauce over each steak and pour the remainder into a warmed sauceboat. Serve im-mediately.