Preparation:
To sauté: cook tournedos in heated butter over brisk flame for 4 to 5 minutes each side. Salt and pepper to taste.
Arrange slices of warmed bread on heated serving dish. Remove sautéed tournedos from pan and place one tournedos on each slice of bread. Keep warm.
To pan in which tournedos have cooked, add wine and cook, scraping the bottom of pan until brown crust is dissolved. Add consommé and mushrooms. Cook for 10 minutes. Add cream and cook over low flame for 5 minutes, stirring constantly. Pour cream sauce over tournedos. Serve hot.
Serve with French-fried potatoes.
Optional: Place a slice of foie gras on each tournedos before adding the mushroom mixture.
Comments: "Tournedos" is deluxe steak. Like filet mignon, it is cut from the tenderest part of the filet. Tournedos is a round cut, about 2-inches in diameter and 1-inch thick. Needless to say, it is expensive.
It may be broiled, or sautéed in butter. It is generally preferred sautéed because broiling makes it a little too dry. It is cooked rare or medium-rare -- never well done.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
