Filet Of Beef Tournelle
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
Directions:
1
Season to taste with salt and freshly ground pepper and arrange on top of the potato croquettes
2
Cook potatoes in boiling, salted water until tender
3
Drain and peel
4
Put through food mill or ricer
5
Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition
6
Shape mixture into 4 cakes same size as beef slices and 1 1/2-inch to 2-inch thick
7
Let cool
8
Dip in flour, brush with beaten egg, dip in bread crumbs and deep fry in hot fat until browned and crisp
9
Drain on absorbent paper and arrange on hot platter
10
Keep hot
11
Sauté beef slices quickly in 4 tablespoons butter until nicely browned on the outside but still rare and juicy in the center-about 5 to 7 minutes
12
Season to taste with salt and freshly ground pepper and arrange on top of the potato croquettes
13
To the pan in which te beef was cooked, add the Madeira, julienne strips of truffle and glace de viande
14
Blend and cook down for a minute
15
Pour sauce over meat and garnish each filet with a truffle slice and parsley
16
With this, drink a fine Medoc
17
Cook potatoes in boiling, salted water until tender
18
Drain and peel
19
Put through food mill or ricer
20
Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition
21
Shape mixture into 4 cakes same size as beef slices and 1 1/2-inch to 2-inch thick
22
Let cool
23
Dip in flour, brush with beaten egg, dip in bread crumbs and deep fry in hot fat until browned and crisp
24
Drain on absorbent paper and arrange on hot platter
25
Keep hot
26
Sauté beef slices quickly in 4 tablespoons butter until nicely browned on the outside but still rare and juicy in the center-about 5 to 7 minutes
27
To the pan in which te beef was cooked, add the Madeira, julienne strips of truffle and glace de viande
28
Blend and cook down for a minute
29
Pour sauce over meat and garnish each filet with a truffle slice and parsley
30
With this, drink a fine Medoc