Tournedos au Foie Gras

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut some undercut of beef in small pieces, about one inch thick, brown them in a frying pan, using a mixture of oil and butter, salt and pepper. In another saucepan warm some slices of foie gras of the same size and shape. Dry the tournedos, cover them with the foie gras and a good white wine sauce well reduced. Serve with fried bread.