Tournedos Favorite
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- croûtons cut with a fluted cutter and fried
- foie gras
- flour
- butter
- truffle
- asparagus tips
- pommes de terre noisette
- meat glaze
- parsley
Instructions
- Sauté the tournedos.
- Arrange them on croûtons cut with a fluted cutter and fried.
- Season the round foie gras escalopes, flour them and sauté them in butter.
- Set an escalope on each tournedos, and a slice of truffle on each escalope.
- Bind the asparagus tips with butter and arrange a bouquet on each side of the tournedos; if the tournedos are arranged in a crown, arrange the asparagus tips in the middle in a bouquet.
- Cook the pommes de terre noisette in butter, roll them in melted meat glaze and sprinkle them lightly with parsley.
- Serve them separately in a timbale.