2305 Tournedos Benjamin

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.