Tournedos Villemer
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- purée Soubise
- truffle (for the purée and for slicing)
- pale glace de viande
- Madeira
- butter
Instructions
- Grill the tournedos.
- Hollow out fried croûtons lightly and fill them with truffled purée Soubise.
- Set a tournedos on each croûton.
- Coat the tournedos lightly with pale glace de viande and lay a large slice of truffle on each.
- Deglaze with Madeira and finish the deglazing with butter.