Tournedos Dijonnaise

1. 1

   Heat the oil and buter in a large skillet over high heat. Sear the fillets quickly on both sides. Lower heat and brown fillets, 3-4 mins on each side. Season to taste.

2. 2

   Place the meat on a heated serving dish and keep warm. Empty the remaining fat from the skillet. Coat the pan with the Marc. Heat and reduce it by 1/3. Add the mustard and cream. Bring to a boil several times until the sauce has a creamy consistency. Pour the sauce over the meat and sprinkle with chopped chives. Serve with small fired potatoes. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.