Tournedos Japonaise (Tournedos on Potato Croquettes, with Crosnes in Croustades)

Ingredients

• tournedos
• flat potato croquettes
• very small fluted croustades
• crosnes
• Velouté
• veal jus
• the pan deglazing

Instructions

1. Sauté the tournedos.
2. Arrange them on flat potato croquettes shaped as discs.
3. Bind crosnes with Velouté and fill one very small fluted croustade for each tournedos.
4. Set a filled croustade on each tournedos.
5. Serve with veal jus to which the reduced pan deglazing has been added.