Tournedos en Chevreuil (Tournedos in the Venison Manner)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Marinate the tournedos for the required time.
  2. Sponge them dry.
  3. Sauté them in smoking-hot oil.
  4. Arrange them on croûtons.
  5. Coat with sauce Chevreuil à la Française.
  6. Serve a chestnut purée separately.

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