Lavendou Recipe
Tournedos Felix Faure
Beef Tenderloin with Black Peppercorn and Mushroom Sauce

Recipe to Serve 4

The Ingredients 
            
4- 8 oz Beef Tenderloin
2 Teaspoons of Salt
4 Teaspoons of coarse Black Peppercorns
2 Cups of  Diced  Mushroom
1 Tablespoon of Olive Oil
¼  Cup Butter
½ Cup of Cognac
½ Cup of Veal Stock
¾ Cup of Heavy cream

The Method

Season both sides of each  tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a  heatproof dish and keep them warm in a 175 degree oven.
In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens.
Served the tenderloin coated with the sauce with some Pommes  Frites!                        

 Et Voila !!!

Pascal Cayet
Founder and Owner
Lavendou Bistro Provençal

Pascal Cayet is known well in North Texas for his gracious and successful Chez Gerard and Lavendou fine-dining destinations.

Born in Argenteuil, France, he attended the renowned Mederic School in Paris.  From there, he came to the United States to Indianapolis, where he worked at La Tour, during the early career of Wolfgang Puck.  After a brief time in the French Army and then five years in the restaurant and hospitality business in Bermuda, Pascal moved to Dallas and founded the acclaimed Chez Gerard on McKinney Avenue in 1984. Following the growth of the Metroplex into North Dallas and Collin County, he moved his businesses and opened the popular Lavendou Bistro Provençal in 1996.

Pascal and his wife Nancy have two children, Clare and Garrett, and live in North Dallas.