Fillet Steaks Charlemagne

Tournedos Charlemagne

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THE COMBINATION of beef, mushrooms, and béarnaise sauce is a treat for any steak lover. This is based on the classic filet de boeuf Charlemagne, in which the fillet of beef is roasted, then sliced and reconstructed with a layer of cooked shallots and mushrooms (duxelles) between the slices. Just before serving, the roast is reheated and coated with the béarnaise. This classic presentation is only for experienced cooks, while my adaption is for everyone. With the addition of two more