Tournedos of Beef

Ingredients

• about two pounds of very good tender fillet of beef
• about one inch in thickness
• some round croutes of bread
• a small round piece of beef fat
• a little demi-glaze
• bearnaise sauce

Method

1. 1

   Cut the beef into round fillets, beat them to tenderize, dip in warm butter, and grill quickly for a few minutes on each side.

2. 2

   Place a fried crout under each fillet, top with a piece of beef fat, and add demi-glaze.

3. 3

   Serve hot with bearnaise sauce separately.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 36. The excerpt below is the record exactly as published.

TOURNEDOS OF BEEF Take about two pounds of veiy good tender fillet of beef. Cut it into round fillets about one inch in thickness, beat them with a cutlet bat to make them tender, trim them and dip them into warm butter and grill quickly for a few minutes on each side. Have ready some round croutes of bread about a quarter of an inch thick, which have been fried in butter. Place one under each fillet of beef, and lay on the top of each fillet a small round piece of beef fat which has been freed from skin. Place a little demi-glaze over them and serve very hot, with bearnaise sauce

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