Tournedos a la creme et au poivre vert

Marie-Francoise Gaff-Deletraz

Serves 4

4 tournedos (175g each) (these are small filets of beef, wrapped in
bacon and often secured with a toothpick)
rind and juice of a lemon
1 teaspoon chopped poivre vert
15g butter
1 tablespoon olive oil
1 onion
1 teaspoon cornflour
15cl fresh cream
1 tablespoon cognac
salt

Coat each side of the tournedos with the rind and juice of the lemon and
the poivre vert. Place between two soup plates for 30 minutes at room
temperature. In a heavy frying pan, cook butter and oil on high heat.
Remove the tournedos from the marinade without drying them. Keep the
marinade aside. Cook the tournedos 2 to 4 minutes on each side according
to taste. Transfer to a dish and keep warm. Put the marinade and the
finely chopped onion in the frying pan. Cook on high heat for 1 minute,
stirring. Mix the cornflour with the cognac and the cream. Add this to the
marinade and onion. Add salt and cook still stirring for a further minute
or two until it thickens. Coat the tournedos with this sauce and serve
immediately.

Serve fresh pastas or grilled tomatoes with this dish.

Note: If poivre vert is unavailable, use freshly ground black pepper.

A Saint-Emilion wine is a good choice as an accompaniment.

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