2359 Tournedos Montmort

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.

Place each on a round Croûton of Brioche which has been fried in clarified butter, partly emptied from the top and filled with a mixture of foie gras purée and diced truffle. Lightly coat the Tournedos with a little pale Meat Glaze and place a nice thick slice of truffle on each.

Serve Sauce Chateaubriand separately.