Tournedos à la Bordelaise

Tournedos with Bordelaise 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 Bordelaise sauce. Poach 6 marrow bones. Remove marrow from bones and set atop 6 broiled steaks. Glaze