Tournedos à l’Ambassade

Tournedos with Choron 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

Method

Prepare Choron sauce. Sauté 6 artichoke bottoms (fresh or canned) in a chunk of butter. Fill with sautéed diced cucumbers and set atop 6 broiled steaks. Place on toast rou