Tournedos de Boeuf a la Bordelaise
From Recherché entrées, 1907
This dish is sometimes garnished with cooked green peas; this, however, is quite optional.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1252Calories
201 gProtein
0 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1252 kcal
Protein201 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat50 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol572 mg
Sodium544 mg
Potassium2921 mg
Calcium118 mg
Iron19 mg
Magnesium163 mg
Phosphorus1833 mg
Zinc44 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B65.1 mg
Vitamin B1219 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)52 mg
Folate45 mcg
Choline545 mg
Caffeine0 mg
Water650 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.
Tournedos de Bceuf k la Bordelaise. Cut about 2 lb. of fillet of beef (middle cut), into neat \ inch thick slices, flatten, trim and season them. Saute the fillets in butter over a good fire, turning them after the sides have become shghtly browned. Cut as many sUces of beef marrow as there are fillets, blanch them and heat up in a saute-pan. Take up the fillets and the marrow and range them on a hot dish. Pour off the fat in the pan and add to the remaining essence a gill and a half of Bordelaise sauce
Cook this with the app: pantry check, scaling, and the assistant.