2305 Tournedos Benjamin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the Tournedos and shallow fry in butter.

Arrange each on a thin Croûton of bread fried in clarified butter, surround with bouquets of small round Croquettes made from a truffled Pommes Dauphine mixture allowing 3 per person; place a small stuffed mushroom on top of each Tournedos.

Deglaze the pan with Madeira, add the necessary amount of Sauce Demi-glace and pass through a fine strainer. Serve separately with the Tournedos.