Preheat the oven to 350°F/180°C.
Brush the tournedos with vegetable oil.
Brown all the vegetables in the oil.
Remove the sautéed vegetables and place them in an oven dish.
Brown the meat on both sides in the skillet on high heat.
Place the tournedos on the vegetables and continue cooking in the oven 3 minutes on each side.
Mix the cream, beef bouillon and green pepper in a small saucepan. Simmer on a low heat for 3 minutes.
Serve with the pepper sauce and mushroom rice.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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