Tournedos Béarnaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- thin fried croûtons
- small pommes Château
- pale meat glaze
- sauce Béarnaise
Instructions
- Grill the tournedos and dish them on thin fried croûtons.
- Surround them with small pommes Château arranged in bouquets.
- Coat the tournedos lightly with pale meat glaze and border each with a ribbon of sauce Béarnaise.
- Or serve the sauce Béarnaise separately, with a thread of meat glaze on top.