Tournedos “En Boite”

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 thickly cut tournedos
  • 4 tablespoons butter
  • 6 finely chopped shallots
  • French mustard
  • worcestershire sauce
  • pinch of rosemary
  • salt and freshly ground black pepper
  • 4 tablespoons cognac


Place well-trimmed tournedos in 4 individual heatproof casseroles with butter and finely chopped shallots, flavoured to taste with French mustard and Worcestershire sauce. Cover and cook for about 5 minutes; then drain fat; turn tournedos add 1 pinch each of rosemary, salt and freshly ground black pepper to each casserole. Pour cognac over meat; cover and continue cooking for a few minutes longer. Serve in casseroles.