Alma Lach

Tournedos Henri IV

Broiled Tournedos with Béarnaise Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Béarnaise sauce
  • 6 (1-inch-thick) tournedos (well-marbled)
  • Oil
  • Toast rounds

Method

  1. Prepare the Béarnaise sauce. Pour it into a small porcelain serving dish and set in warm water no hotter than the sauce. Cover with transparent wrap to prevent crust from forming. Preheat broiler.
  2. Oil the steaks. Place on broiler and cook according to chart (opposite).
  3. When done, set steaks on toast rounds. Ga