Tournedos Villaret
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tournedos
- Tartlet crusts
- Flageolet purée
- Medium mushrooms
- Sauce Chateaubriand
Instructions
- Grill the tournedos.
- Garnish tartlet crusts with a very fine flageolet purée and dish a tournedos on each.
- Grill a medium mushroom per tournedos and turn it over on the tournedos.
- Fill the cavity of each mushroom with sauce Chateaubriand.