Tournedos Baltimore
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- clarified butter
- tartlet crusts
- creamed corn
- tomatoes
- butter
- green peppers
- sauce Chateaubriand
Instructions
- Sauté the tournedos in clarified butter.
- Fill the tartlet crusts with creamed corn and dish a tournedos on each.
- Season rounds of tomato and sauté them in butter; place one on each tournedos.
- Sauté slightly smaller slices of green pepper and place one on each round of tomato.
- Serve with sauce Chateaubriand.