Tournedos Masséna (with Poached Marrow and Artichoke Bottoms of Béarnaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- marrow
- very small artichoke bottoms
- sauce Béarnaise
- Sauce Périgueux
Instructions
- Sauté the tournedos and arrange them on fried croûtons.
- Poach the marrow and set a large slice on each tournedos.
- Fill very small artichoke bottoms with thick sauce Béarnaise and set them round the tournedos.
- Serve with a light Sauce Périgueux.