I have over the years told many of my family and friends that, if I was on Death Row and was offered a last meal, it would be Individual Filet Wellington and a bottle of Heitz Martha’s Vineyard 1974 Cabernet Sauvignon. Hopefully I am nowhere near my last meal, but thought I would share this recipe with all of you. Credit should be given to Chef Joseph from Monroe’s Restaurant in San Francisco (it sadly no longer exists).

6 Tournedos (6 Oz. Ea)

7 Square cut of French Puff Pastry(roll dough to about1/2 inch thick)

Precook Tournedos in heavy skillet, just enough to sear all sides. Keep searing and turning for about 5 to 8 minutes ( make sure to not overcook as they will finish cooking on oven). Salt and pepper to taste, I recommend whole black peppers crushed as it gives flavor to the Tournedos.

Flambé Tournedos in the best Brandy available.

Wrap Tournedos in Puff Pastry and brush top with egg yolks(about 3 eggs).

Bake in hot oven(preheated to 450 degrees) for about 10 minutes or until or until pastry turns golden brown.

Serve at once.

Bernaise Sauce

8 Egg Yolks

1 tablespoon reduction of shallots and red wine vinegar

1 tablespoon warm water

1 lb melted butter

Set egg yolks, reduction and water in a stainless steel bowl over a hot water bath(Bain Marie).

Beat egg yolks until creamy, then remove from heat and add butter a little at a time. You must use all the butter to accomplish a well done “Bernaise Sauce”

Salt and Pepper to taste, a touch of Lee and Perrin and tobacco sauce to bring out the flavor.

Bon Appetite