Tournedos aux Champignons (Tournedos with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- small cooked mushrooms
- fine mushroom caps
- mushroom cooking liquor
- sauce Demi-glace
Instructions
- Sauté the tournedos.
- Arrange them in a crown with a garnish of small cooked mushrooms in the middle.
- Set a fine fluted or turned mushroom cap on each tournedos.
- Deglaze the pan with the mushroom cooking liquor.
- Add the necessary quantity of sauce Demi-glace and pour over the mushroom garnish.