Tournedos Caribbean Recipe
The Tournedos Caribbean is a beef steak recipe prepared with goose lier with amber rum and butter. Flavored with mustard and peppers, the Tournedos Caribbean can be cooked in a skillet and is an exotic beef recipe that is really prepared with ease and a handful of ingredients. it is excellent for parties.
Ingredients
| 8 beef tenderloin steaks (about 4 pounds) | ||
| Prepared mustard | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Butter | 2 Tablespoon | |
| 8 goose liver slices (1/4 inch thick) | ||
| Flour | ||
| Beef Stock | 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons beef extract or 3 beef bouillon cubes | ||
| 1/3 cup amber rum | ||
| Cornstarch | 2 Tablespoon | |
Directions
Pound steaks until about 1 inch thick.
Spread mustard on one side of each steak.
Roll up steaks with mustard side in and secure with string.
Season with pepper.
Melt butter over medium heat in a heavy skillet.
Coat liver with flour and saute until golden brown on both sides.
Transfer liver to a warm dish and keep hot.
Place steak rolls in skillet and cook until as done as desired.
Add more butter if necessary.
Arrange the steak rolls on a warm platter and place a sauteed liver slice on each one.
Pour the stock and beef extract into skillet to deglaze.
Warm the rum, ignite it, and pour it, still flaming, into the skillet.
Mix butter and cornstarch and add to liquid in skilled bring to a boil, stirring constantly; remove from heat and pour over steak rolls.
Serve immediately with French Fried Breadfruit
Spread mustard on one side of each steak.
Roll up steaks with mustard side in and secure with string.
Season with pepper.
Melt butter over medium heat in a heavy skillet.
Coat liver with flour and saute until golden brown on both sides.
Transfer liver to a warm dish and keep hot.
Place steak rolls in skillet and cook until as done as desired.
Add more butter if necessary.
Arrange the steak rolls on a warm platter and place a sauteed liver slice on each one.
Pour the stock and beef extract into skillet to deglaze.
Warm the rum, ignite it, and pour it, still flaming, into the skillet.
Mix butter and cornstarch and add to liquid in skilled bring to a boil, stirring constantly; remove from heat and pour over steak rolls.
Serve immediately with French Fried Breadfruit
Chef
