Before I get to the tournedos, I know Roger will want to know what I did for Easter Well, I had a few friends over for a rolled and stuffed lamb roast and to assist me in breaking my Lenten fast from wine. We had Champagne, of course, a Petit Chablis and a Brouilly. Naturally, when I’m having fun, pictures are scarce. I did get a picture of the garlic confit for the stuffing that was excellent and that provided a fantastic aromatic olive oil.
And also a picture of my not very professionally rolled roast. The meat rolling men were absent.
After that, it was just, whatever.
But we did have a good time! Next time we need a dedicated photographer The menu was:
Stuffed and rolled lamb roast
Garlic oven roasted potatoes
Roquefort and mache
Strawberry panna cotta
Tournedos with Roquefort Sauce
Salt and pepper
3 shallots, chopped
2 tbsp butter
1/2 cup white wine
1 cup creme fraiche
1/2 cup crumbled roquefort
Season the tournedos with salt and pepper, then brush with olive oil and set aside.
Sweat the shallots in the butter until soft. Add the white wine and reduce the liquid to half. Add the creme fraiche and reduce to half again. Season with white pepper. Set aside and keep warm.
Sear the tournedos on both sides until done. Stir the roquefort into the warm shallot sauce and pour over the top of the tournedos. Serve with sauteed mushrooms and a little salad.
Wine suggestion: Regnie