Tournedos Clamart

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Paul Bocuse: Simply Delicious

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.


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


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