Restaurants›New Orleans Creole Cookery›Courtyard Tournedos Recipe

Courtyard Tournedos Recipe

Inspired by New Orleans Creole Cookery
Time45m
Serves4

Pan seared filet medallions and grilled shrimp, creole bordelaise sauce, grilled French bread, baby green beans.

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Ingredients

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Meat

Sauce

Vegetables

Bread

Miscellaneous

Method

Preparation

1

Prepare the Bordelaise Sauce

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

2

Add Liquid Ingredients

Pour in the red wine, beef broth, Worcestershire sauce, and add the Creole seasoning, salt, and black pepper. Bring to a simmer and reduce for about 15 minutes until slightly thickened.

3

Prepare the Vegetables

While the sauce is simmering, bring a pot of salted water to a boil. Add the baby green beans and cook for 3-4 minutes until tender-crisp. Drain and set aside.

4

Sear the Filet

Season the filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the filet for 3-4 minutes on each side for medium-rare. Remove and let rest.

5

Cook the Shrimp

In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and opaque.

6

Grill the Bread

Grill the sliced French bread until toasted and golden brown.

Assembly

7

Plate the Dish

On each plate, place a filet medallion, top with grilled shrimp, and drizzle with the creole bordelaise sauce. Serve with grilled French bread and a side of baby green beans.

8

Garnish

Garnish with chopped fresh parsley before serving.