2390 Tournedos Ventadour

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 tartlet case filled with a purée of artichoke bottoms; place a slice of poached beef bone marrow and a slice of truffle on each and surround with Pommes Noisettes.

Serve Sauce Chateaubriand separately.