Tournedos à la Matignon (Covered with a Buttered Vegetable Paysanne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- white wine
- meat glaze
- butter
- carrot
- celery
- mushrooms
- truffles
- pommes pailles
Instructions
- Cut carrot, celery, mushrooms and truffles into a fine paysanne and stew them well in butter beforehand.
- Sauté the tournedos and arrange them on fried croûtons.
- Deglaze the sauté pan with white wine, add a proportionate quantity of meat glaze and mount with butter.
- Mix the paysanne into this stock and cover the tournedos with it.
- Surround them with a border of pommes pailles.