Anne Willan

Tournedos Dauphinoise

Tournedos with Wild Mushrooms

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

In the Dauphiné frail, spindly ‘mousserons’ are a favourite for this recipe, but they travel poorly and lose their flavour when dried. Any fresh or dried wild mushrooms may be substituted, for example, cèpes, girolles or morels.

Ingredients

250 g

25 g

Method

Prepare fresh or dried mushrooms*. Heat half the butter in a frying pan, add the mushrooms and sauté over a high fire until most of their liquid has evaporated. Sprinkle them with the flour and cook over a low fire, stirring, for about 1 minute. Stir in the cream and a little salt and pepper and simm