Beef tournedos with pan-fried cèpes, roasted bella tomatoes and persillade cream

Preparation info
  • Serves


    • Difficulty


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By Franck Dangereux

Published 2004

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In Europe you only get cèpes for one season, but in South Africa we are blessed because they grow in the forested foothills of the Drakensberg, where it rains in summer. So the cèpe season starts in late spring, goes through summer and continues into autumn when it rains in the Cape. (We also have a long season for green asparagus, truly a bonus.) This recipe is so easy and delicious – it’s probably the one you’ll use most often.