Tournedos Coliseum

                      
 
                             TOURNEDOS COLISEUM
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Wines
                 Masterchefs                      Norleans
                 Pal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Creole Meat Seasoning **
                         Bernaise Sauce **
                         Marchand de Vin **
    4       ea           Steaks, beef, tenderloin,
                         -- 1-inch thick
    3       tb           Butter
      3/4   c            Carrots, blanched, sliced
      3/4   c            Pea pods, steamed
 
        Sprinkle steaks with Creole meat seasoning and
   saute in butter until done just below desired stage.
   Remove the steaks and keep them warm.
   
        Allow two tournedos per serving and nap one with
   the Bernaise and one with the Marchand de Vin sauce.
   Garnish with sliced blanched carrots and steamed pea
   pods.
   
        Source: Great Chefs of New Orleans, Tele-record
   Productions
        :    Box 71112, New Orleans, Louisiana - 1983
        :    Chef Gerhard Brill, Commander's Palace
   Restaurant, New Orleans