Tournedos of Beef a la Bechamel

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1½–2 lb. fillet of beef
  • salt and pepper
  • butter or fat
  • ½ pt. Béchamel sauce
  • mashed potatoes
  • ¼ pt. demi-glace sauce


Trim the fillet of beef into rounds (tournedos) about 2 in. in diameter and 1 in. thick and season with salt and pepper. Grill or fry in hot fat. Cover one side of the tournedos with thick Béchamel sauce, arrange on a bed of mashed potatoes and pour a little demi-glace sauce around.

If liked, the tournedos can be served on croûtes of fried bread. Brush over with meat glaze, arrange in a circle on a hot dish. Place a heap of cooked small potatoes in the centre and sprinkle the potatoes with parsley. Pour a little Béchamel sauce round and serve the rest separately.