TOURNEDOS A'LA BEARNAISE (Small Fillets Of Beef A'la Bearnaise)

This succulent way of trimming and cooking fillet of beef is typically French, and is certainly one of most appetizing ways eating this choice cut. This sauces and garnishes which accompany the tournedos are innumerable--Escoffier mentions nearly 100-- but I will content myself with giving one which is very popular, and one which, when cooked, seasoned, and prepared in exactly the right manner, is one of the best dishes France has offer.

Ingredients :

• 3 or 4 lbs. of fillets of beef (cut lengthwise in the French way)
• round of fried bread
• butter
• salt
• pepper
• BEARNAISE SAUCE

Method :

1. Cut the fillet into slices just under 2 inches thick, and trim them into rounds measuring about 3 1/2 inches diameter.
2. Remove every particle of fat or gristle.
3. Shape into rounds, and tie with string, so that when cooked they will retain their shape.
4. Each tournedos should weight about 3 ozs.
5. Sprinkle with a little salt and pepper, and put them in hot butter and oil in a frying pan, on a fairly quick fire.
6. As they should be somewhat underdone inside, cook for 5 minutes on one side, and turn and cooke for 5 minutes on other.
7. If preferred a little more done, allow a minute or so longer.
8. Dress them on rounds of bread, previously fried to a golden tint in butter, and cut slightly bigger than the tournedos.
9. Surround them with POTATOES CHATEAU--potatoes shaped into large olives, seasoned with salt and pepper, and cooked slowly in clarified butter to a golden color, and sprinkled with chopped parsley.
10. Then either put a little of the SAUCE BEARNAISE on each, or hand the sauce around in a gravy boat.

This succulent way of trimming and cooking fillet of beef is typically French, and is certainly one of most appetizing ways eating this choice cut. This sauces and garnishes which accompany the tournedos are innumerable--Escoffier mentions nearly 100-- but I will content myself with giving one which is very popular, and one which, when cooked, seasoned, and prepared in exactly the right manner, is one of the best dishes France has offer.

Ingredients :

• 3 or 4 lbs. of fillets of beef (cut lengthwise in the French way)
• round of fried bread
• butter
• salt
• pepper
• BEARNAISE SAUCE

Method :

1. Cut the fillet into slices just under 2 inches thick, and trim them into rounds measuring about 3 1/2 inches diameter.
2. Remove every particle of fat or gristle.
3. Shape into rounds, and tie with string, so that when cooked they will retain their shape.
4. Each tournedos should weight about 3 ozs.
5. Sprinkle with a little salt and pepper, and put them in hot butter and oil in a frying pan, on a fairly quick fire.
6. As they should be somewhat underdone inside, cook for 5 minutes on one side, and turn and cooke for 5 minutes on other.
7. If preferred a little more done, allow a minute or so longer.
8. Dress them on rounds of bread, previously fried to a golden tint in butter, and cut slightly bigger than the tournedos.
9. Surround them with POTATOES CHATEAU--potatoes shaped into large olives, seasoned with salt and pepper, and cooked slowly in clarified butter to a golden color, and sprinkled with chopped parsley.
10. Then either put a little of the SAUCE BEARNAISE on each, or hand the sauce around in a gravy boat.