Tournedos de Boeuf a la St. Jean

Ingredients

• 8 very small fillets of beef
• 18 stuffed olives
• 8 artichoke bottoms
• 2 ripe tomatoes
• 1 oz. butter
• 1/2 gill Bearnaise sauce
• 1 dessert-spoonful meat glaze or Lemco
• 1 gill brown sauce
• salt
• pepper
• 1 truffle for garnish

Method

1. 1

   Flatten the fillets and trim into neat rounds, then season.

2. 2

   Melt the butter in a saute-pan; when hot, put in the fillets, and broil them over a quick fire so as to brown the surface of each; they should be rather under-done.

3. 3

   Have ready the artichoke bottoms, trimmed neatly and heated up in a little stock enriched with the meat glaze; in the same stock heat the olives.

4. 4

   Place each fillet on an artichoke bottom and on top put a slice of tomato.

5. 5

   Reheat in the oven for 5 minutes, then dish up.

6. 6

   Pour a teaspoonful of Bearnaise sauce enriched with a little meat glaze over the tomato slices and in the centre place a star-shaped piece of truffle.

7. 7

   Dress the olives in the centre of the dish.

8. 8

   Add a little of the stock above referred to, to the sauce, and boil up.

9. 9

   Pour this round the base of the dish and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Tournedos de Boeut a la St. Jean. (Little Fillets ot Beef with Stuffed Olives.) 8 very small fillets of beef, 18 stuffed olives, 8 artichoke bottoms, 2 ripe tomatoes, i oz. butter, |- gill Bearnaise sauce, I dessert-spoonful meat glaze or Lemco, i giU brown sauce, salt, pepper, i truffle for garnish

Cook this with the app: pantry check, scaling, and the assistant.