Blond in the Hood

Tournedos of Beef a La Michelle

Serves 6

Equipment
1 Large pan

Ingredients
6 slices of Filet Mignon about 4" diameter and 2" thick
6-12 slices of Bacon
6 Tablespoons of Butter
6 slices French bread
6 slices of Duck Pate
Black Truffle
1 Cup of Port Wine
Salt and pepper

Method
Butter each side of the French bread and sauté in the pan until golden brown, remove and keep warm in oven.

Wrap a slices of bacon (or two if necessary) around each Tournedos securing it with cocktail sticks/toothpicks.

Put the rest of the butter in the pan and melt. Once the pan is hot and the butter is bubbling, sauté the Tournedos about 2 minutes on each side, lightly salt and pepper to taste.

Remove the beef from the pan. Arrange on the sautéed French bread. Remove the bacon. Keep warm in the oven.

Working quickly, pour the 1 cup of Port wine into the pan over low heat, stir with a wooden spoon introducing the meat juices in the pan to the wine. Season to taste.

Just prior to serving, arrange on a plate of parsley. Put 1-2 slices of Duck Pate on each serving along with a few slivers of Black Truffle. Pour a small amount of the wine sauce over it all. Put remaining wine sauce in a gravy boat so your guest can help themselves.

Voila! Tournedos of Beef a La Michelle