Tournedos Saint-Germain
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tournedos
- Tartlet crusts
- Pea purée
- Small fondant potatoes
- Small glazed carrots
- Sauce Béarnaise
Instructions
- Sauté the tournedos.
- Garnish tartlet crusts with a good green pea purée and dish the tournedos on them in a crown.
- Surround with small fondant potatoes and fill the middle with small glazed carrots.
- Serve sauce Béarnaise with them.