Tournedos with Polenta and Salsa Verde

Preparation info
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By Alastair Little and Richard Whittington

Published 1993

  • About

If one must talk about restaurants having signature dishes, then this has to be one of mine. It remains on the menu by popular demand. The combination of textures and flavours works so well: the fillet is beef at its best, moist and succulent, offset by the crisp polenta croûte which also absorbs the juices. The clean, sharp taste of the green sauce provides the perfect complement making a dish that has depth and balance.