Tournedos Bearnaise

Grill the tournedos. Set them on rounds of bread fried in butter. Coat them delicately with meat glaze. Serve Bearnaise sauce in a separate dish. Dress the crusts in a circle.

Tournedos Bordelaise

Grill the tournedos and dish them in a circle; set a slice of marrow poached in water or stock six to ten minutes, according to thickness, on each. Serve Bordelaise sauce" separately.

Tournedos Belle Helene

Prepare as many asparagus croquettes as tournedos to be served. A cup of sauce and a cup and a half of asparagus will make eight or ten croquettes. The croquettes should be of the same size and shape (flat and round) as the tournedos. Grill the tournedos or fry them in clarified butter. Season and set a croquette above each. Above each croquette set a figure, cut from a large slice of truffle and glazed with reduced stock.

Tournedos Favorite

Fry the tournedos in clarified butter. Set them on rounds of bread, fried in butter and dressed crown-shape on a serving dish. Have as many-rounds of foie-gras and slices of glazed truffle as tournedos. Season the foie-gras, roll it in flour and saute delicately in clarified butter. Set a round of foie-gras above each tournedos and a slice of truffle above the foie-gras. Dispose cooked asparagus tips, drained, seasoned with salt and pepper and mixed with butter in the center.

Tournedos Of Beef, Bearnaise Fashion

Remove the fat and unedible portions from a fillet of beef, cut from under the rump. Cut half-inch slices across the grain of the meat; trim these to a point at one end and cut the other end round; they will be about two and a half inches long. Butter a hot frying pan, put in the pieces of meat and let cook over a quick fire about five minutes, turning them once. Remove from the pan, add three or four tablespoonfuls of melted glaze and one-fourth a cup of sherry and stir until boiling; put in the tournedos and turn them over and over in the liquid. Add a truffle, cut in thin slices, and as many button mushrooms as pieces of meat. When all are hot, dispose the tournedos on a mound of potato and pour over the sauce and vegetables. Dispose Bearnaise sauce to which sliced mushrooms have been added around the potato and serve very hot.

Tournedos Of Beef, Modern Style

To serve eight, cut eight slices of uniform thickness from a tenderloin (fillet) of beef. Trim these to rounds of uniform size, and let broil about five minutes, leaving them slightly rare cooked. Have ready as many cooked, small bananas, or halves of bananas, as slices of beef. To prepare the bananas, tear down a strip of skin, then loosen the pulp, remove the coarse threads, and return the pulp to the skin. Set the bananas in a dish in the oven to cook until the skin is blackened and the pulp is soft. Dispose the bananas on the rounds of beef, bringing the ends together as closely as possible. Pour over a cup and a half of poivrade sauce, to which have been added one-half a cup of cooked sultana raisins and three or four tablespoonfuls, each, of currant jelly and Madeira wine.