Tournedos Sautés

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of fillet steak, cut it across in pieces about half an inch thick, and cook these in butter on a quick fire; turn them: the sides should be well browned and the inside not too cooked. Do not prick them in turning them, as the blood will ooze out. Season them and keep them hot. Pour into your pan a glass of stock, a port-glassful of madeira or sherry, and scrape the inside well so that the essential juices which have come out in the process of cooking are well dissolved in the wine. Also add a very small piece of butter with which you have incorporated a very little flour; season, taste, and let the gravy thus obtained reduce and thicken a little. Pour over your fillets in the serving dish.