87 Veal Tournedos with Cream and Chive Sauce

Name: Veal Tournedos with Cream and Chive Sauce
Yield: For four people
Cuisine: French
Ingredients: 35 g (1¼ oz) each of carrots, onions and button mushrooms, and 10 g (⅓ oz) celery, peeled and cut into small mirepoix dice; Glazed Baby Vegetables; Cream Chive Sauce; 4 slices of truffle (optional); 1 pinch of thyme; salt and pepper; 20 g (¾ oz) butter; 4 thin slices of fresh or preserved foie gras (optional) weighing 10 g (⅓ oz) each; 2 tablespoons of madeira; 40 g (1½ oz) butter; 1 piece of boned loin of veal (from the rib end of the loin) 640 g (1 lb 6½ oz) entirely free of fat and nerve fibre

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Tournedos de veau à la crème de ciboulette ‘A vegetable stuffing to keep the veal moist’

Ingredients

Main ingredients

1 piece of boned loin of veal (from the rib end of the loin) 640 g (1 lb

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preparing the vegetable stuffing

Heat the 20 g (¾ oz) butter in the small saucepan and soften the vegetables, without browning, in the following order: first the carrots, then after three minutes the celery and onion, then after a further three minutes the mushrooms. In this way the carrots will have 9 minutes cooking, the celery and