Filete Cordon Rouge
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
60 g
Butter40 g
Flour450 g
Milk1
Bay Leaf1 tbsp
Parsley (finely chopped)90 g
Onion (diced)90 g
Clarified Butter1 tsp
Oregano30 g
Brandy110 g
Pimento (finely chopped)110 g
Red WineDirections:
1
Blend together well
2
For Sauce: Melt butter in saucepan over moderate heat and stir in flour
3
Remove pan from heat and add milk gradually
4
Return to heat and bring to boil, stirring constantly
5
Make a sachet of the bay leaf, clove, parsley stalks, and onion
6
Add to simmering sauce and reduce heat to low; cook for 15 minutes
7
Season with salt and white pepper
8
Set aside until needed
9
Heat 1 ounce clarified butter in frying pan on high heat
10
Add livers, season with salt and pepper, and cook until just done
11
Do not overcook! Stir in 1 1/4 cups white sauce, 1 teaspoon oregano and 1-ounce brandy
12
Pour into blender and puree
13
Add 1 tablespoon butter and continue to puree for 4 minutes more
14
Place in bowl and chill until required
15
Cut tenderloin down center, but not completely through
16
Open steak and beat flat with rolling pin
17
Spread diced onion on steak and pat down
18
Cover with 1/2 of pimento and 2 ounces chicken liver pate
19
Roll steak up
20
Cover steak with prosciutto and tie string to secure roll, every 1 1/2 inches, or 4 times
21
Continue this procedure with remaining beef tenderloins
22
Cut in between strings to separate meat into individual portions, each roll still tied
23
Pour 1 ounce clarified butter into large frying pan over medium heat and fry roll-ups, 2 minutes on each side
24
Remove from pan, cut off strings and keep meat warm on serving platter
25
Drain off as much of the fatty juices as possible and add remainder of diced onion saute quickly to meat residue
26
Pour in red wine and cook down
27
Add remaining pimento
28
Stir in remaining fresh butter and parsley
29
Pour over fillets