Tournedos Ninon (Tournedos on Pomme Mirette with Asparagus and Truffle Bouchées)

Ingredients

• tournedos
• pomme Mirette
• or pommes Anna
• very small bouchées
• asparagus tips
• truffles
• Madeira
• veal gravy
• butter

Instructions

1. Sauté the tournedos.
2. Set each one on a small timbale of pomme Mirette, or on a croûton of pommes Anna cut out with a plain round cutter.
3. Fill very small bouchées with asparagus tips mixed with a julienne of black truffles, and place one on each tournedos.
4. Deglaze the pan with Madeira, add a little veal gravy and reduce.
5. Mount lightly with butter and pour around the tournedos.