2386 Tournedos Senateur

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Finely chop the tail ends of fillet of beef, season with salt and pepper, divide into 80 g (3 oz) pieces and mould into the shape of Tournedos.

Shallow fry gently in butter and arrange in a circle on a round dish; coat with Sauce Madère containing a Julienne of mushrooms and truffle and serve accompanied with a dish of chestnut purée.