Trying a recipe here. Open to comments, advices and critiques. Tournedos Villeroi Wrap the tenderloins with bacon and tie. S&P. Sear in hot pan with butter and oil. Let them cool down. Despise the strings. Prepare the classic Béchamel and coat the tournedos. Put in the freezer to cool down. Egg and Panko coated. Fried to rare. Result with the sauce (oil from the stir fry, onion, garlic, glace de viande, hint of dark chocolate). No plating at all, sorry. Better served with some Bechamel sauce on top, which I did but didn't shot the pick. It was ok, but there's a lot of things to perfect here. The bechamel. for instance,was not thick enough, etc. Ideas?Garnish?