Tournedos de Boeuf a la Ventadour
From Recherché entrées, 1907
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
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 Boeuf k la Ventadour. Cut some small fillets of beef and flatten them slightly with a wetted cutlet bat, trim each ne^tl3^ season with salt and pepper, and fry in a saute-pan with sweet oil (Huile de Provence). Dress the fillets in the form of a crown or border on a hot dish, place a thin slice of beef marrow, previously blanched and cooked in the oven on each fillet, also a thin slice of truffle. Fill the centre with K\II1. POULARDE OU CHAPON EN CHAUDFROID. {Suggested style of dressing.) POULPETONS DE ROGNONS, PARMENTIER. (/>■ I7-) Entrees of Beef. 97 artichoke purde made hot and suitably seasoned. Sauce over carefully with Colbert sauce and serve quickly. Tournedos de Boeuf h la Kalisch. Trim neatly 6-8 small tournedos of beef cut from the fillet, trim them neatly and saut6 them on both sides in butter over a brisk fire. Have ready as many flat oval cake shapes of " rissoto," i.e., savoury rice flavoured with tomato and dress the tournedos on these. Fry the same number of eggs, the same as " ceufs sur plat," stamp them out and place one on top of each fillet. In the centre of each egg yolk, place a glazed slice of truffle. Dish up neatly, pour a rich perigord sauce round the tournedos, and send to table. Tournedos de Boeuf k I'Othello. Pare and cook small fillets of beef the same as directed for " Contre-filets a la Hongroise," but use fillet of beef in place of sirloin steak. Dress each Tournedos-fiUet on a fried crouton of bread of similar size. On top of each place a fried egg, cut out neatly. Sauce over with Perigord sauce and garnish the dish with straw potatoes and cooked green peas. 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. Heat up and pour over the fillets. 98 Recherche Entrees. This dish is sometimes garnished with cooked green peas ; this, however, is quite optional, and is not as a rule served with " Filets Bordelaise." Contre-Filets de Boeuf t la Hongroise. (Sirloin Steaks, Hungarian Style.) 2 slices of sirloin steak (Jin. thick), 2 oz. butter, 1 truffle, 4 bunch of carrots, cassolettes of hominy, semo- lina, 6 eggs, meat glaze, perigord sauce, and seasoning. Cut 6 oval toumedo shapes from the sirloin steaks, and trim them neatly, and season them. Saute them on both sides in a saute-pan with butter over a quick fire. Have ready eight fried cassolette shapes of hominy or semolina. Scoop out as many ball shapes of carrots as are needed to fill the above. Cook them in salted water, drain and finish them in a richly flavoured paprika sauce. Fry the eggs the same as " oeufs sur plat," stamp them out and place one on top of each fiUet as soon as they are dished up. In the centre of each egg-yolk placed a glazed slice of truffle. Fill the cassolette shapes with the prepared carrots and range them round the fillets. Have ready a rich perigord (truffle) sauce, and send it to table with the dish of fillets. Contre-Filet k la DemidoS. (Braised Sirloin Stealc, Demidofl Style.) 4 lb. sirloin of beef (best part), larding bacon, \ pint tomato puree, i table-spoonful meat glaze, | giU Espag- nole sauce, i glass Marsala or sherry, 18 stuffed olives, 3 truffles, 18 mushrooms, i carrot, i onion and bouquet, I oz. dripping or butter. Bone the meat and remove the fat ; trim and lard one side neatly. Put it in a braising-pan on a bed of vege- tables (carrot, onion peeled and sliced, and bouquet, and bacon trimmings) ; add the dripping or butter, and cook Entrees of Beef. 99 in the oven till half-done ; baste frequently. Pour off the fat, and add the tomato puree, the wine, and the meat glaze. Season with pepper
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Cook this with the app: pantry check, scaling, and the assistant.