Preparation / Directions:
* Note: The recipe for "Madeira Sauce" is included in this database.
To sauté: cook tournedos in heated butter over brisk flame for 4 to 5 minutes each side. Salt and pepper to taste.
Blend together anchovies and 1 tablespoon butter. Arrange slices of fried bread on heated serving dish. Remove sautéed tournedos from pan and place one tournedos on each slice of fried bread. Keep warm.
To pan in which tournedos have cooked, add Madeira sauce and anchovy mixture. Heat, but do not allow to boil. Pour over tournedos. Serve hot.
Serve with matchstick potatoes.
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
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