Tournedos Clamart

Name: Tournedos Clamart
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: French
Ingredients: Scant ½ cup (100 ml) sherry; Salt and pepper; ¾ cup (200 ml) veal jus; 1 lb. (500 g) peas cooked à la française, braised in butter with lettuce and baby onions; 2 tablespoons oil; 6 tournedos, 3 ½ oz. (100 g) apiece; 3 large oven-baked potatoes; 6 individual savory tartlet shells; 7 tablespoons (100 g) butter, divided

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 20

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

It is the peas that give this dish its name: Clamart, not far from Paris, was famous for its peas and supplied them to the French royal court and to the city.

Ingredients

6 tournedos, 3 ½ oz. (100 g) apiece
6 ind

Main course
Gluten-free

Method

Prebake the tartlet shells: line them with parchment paper and fill with baking beans so that they retain their shape. Set aside.

Halve the baked potatoes and extract the flesh. In a bowl, season it with salt and pepper. Incorporate 3 tablespoons (50