6 tenderloin steaks with each measuring 1.5 inches in height
1/2 teaspoon of salt
1/4 teaspoon of black pepper
6 slices of cured bacon
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of water
1 tablespoon of chopped fresh parsley
6 tenderloin steaks with each measuring 1.5 inches in height
1/2 teaspoon of salt
1/4 teaspoon of black pepper
6 slices of cured bacon
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of water
1 tablespoon of chopped fresh parsley
Season the steaks with salt and black pepper
Wrap each steak with a slice of cured bacon, securing it with kitchen twine
In a skillet, melt 2 tablespoons of butter over medium heat
Cook the steaks to your desired level of doneness
Remove the steaks from the skillet and discard the twine
In the same skillet, add the flour and stir constantly until lightly browned
While stirring, gradually add in the water to achieve a smooth sauce consistency
Transfer the sauce to a serving dish
Serve the tournedos over the sauce, garnished with chopped fresh parsley.
