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Ingredients

For White Sauce:

• 1 1/2 ounces butter
• 1 1/2 ounces flour
• 16 ounces milk
• 1 bay leaf
• 1 clove
• 2 parsley stalks
• 1/4-ounce onion
• Freshly ground salt, to taste
• Freshly ground white pepper, to taste

For Tenderloin:

• 3 ounces clarified butter
• 12 ounces chicken livers, washed, trimmed of tendons
• Freshly ground salt, to taste
• Freshly ground pepper, to taste
• 1 teaspoon oregano
• 1-ounce brandy
• 2 ounces butter
• 4 (8-ounce) pieces beef tenderloin
• 3 ounces onion, diced
• 4 ounces pimento, finely chopped
• 16 slices prosciutto ham
• 4 ounces red wine
• 1 tablespoon finely chopped parsley

Description

Food Network Invites You To Try This Filete Cordon Rouge Recipe From Graham Kerr.

Food Network