2323 Tournedos à l’Estragon, or Tournedos à la Chartres

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the Tournedos and shallow fry in butter.

Arrange them directly on the serving dish and place a spray of blanched tarragon leaves on each.

Serve separately a Jus lié which has been well flavoured with tarragon.