Tournedos Mirette (with Timbales of Pommes Mirette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- small timbales of pommes Mirette
- white wine
- meat glaze
- butter
Instructions
- Grill the tournedos and arrange them in a crown.
- Set a small timbale of pommes Mirette on each.
- Deglaze the sauté pan with white wine and add a little meat glaze.
- Mount this stock with butter and pour it round the tournedos.