Tournedos Maréchale (with Glazed Truffle and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- truffle
- meat glaze
- asparagus tips
- butter
Instructions
- Sauté the tournedos and arrange them on fried croûtons.
- Coat a large slice of truffle with meat glaze and set one on each tournedos.
- Bind asparagus tips with butter and surround the tournedos with small bunches of them.