Tournedos Rachel (Tournedos with Artichoke Bottoms and Poached Marrow)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- meat glaze
- small artichoke bottoms
- poached beef marrow
- Sauce Bordelaise
Instructions
- Sauté the tournedos.
- Coat thinly cut fried croûtons with melted meat glaze and arrange the tournedos on them.
- Garnish each small artichoke bottom with a large slice of poached marrow and set one on each tournedos.
- Serve with Sauce Bordelaise.