Tournedos à la Mexicaine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tournedos
- Large mushrooms
- Stiff tomato fondue
- Sweet peppers
- Tomatoed gravy
Instructions
- Grill the large mushrooms and garnish each with stiff tomato fondue.
- Sauté the tournedos and dish each one on a garnished mushroom.
- Grill or fry the peppers, allowing half a pepper per tournedos, and surround the tournedos with them.
- Serve with a highly seasoned tomatoed gravy.