Tournedos à la Moelle (Tournedos with Poached Beef Marrow)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- marrow
- sauce Bordelaise made with red wine
- butter
Instructions
- Grill the tournedos and arrange them in a crown.
- Poach the marrow and set a large slice on each tournedos.
- Mount a sauce Bordelaise made with red wine with butter.
- Pour it round the tournedos, or serve it separately.