(1430). Tournedos Of Tenderloin Of Beef, Plain (Touruedos De Filet De Boeuf Nature)

Cut some slices about two and a half ounces, from a well trimmed tenderloin of beef; beat them lightly to flatten to a quarter of an inch thick, pare them round shaped two and a quarter inches in diameter. Each piece of tournedos after being trimmed should weigh two ounces; season with salt and pepper, then warm some fat in asauteing pan, lay in the tournedos one beside the other and cook them on a brisk fire, being careful to turn them over only once during that time. Drain, wipe and glaze them with some meat glaze (No. 402), using a brush for the purpose; dress, and pour a little clear gravy (No. 404), into the bottom of the dish. It will take about four minutes to have them rare, five to have them properly done, and six to have them well done.

Fig. 319.

(1431). Tournedos Of Tenderloin Of Beef A La Bretigny (Tournedos De Filet De Boeuf A La Bretigny)

Prepare and cook the tournedos as for plain (No. 1430); glaze them, then lay them on a dish. one slice overlapping the other. Split through the back as many reedbirds as there are tournedos. preparing them as follows. Bone them, season with salt, pepper, saute them on a quick tire while the tournedos are being prepared. Garnish one side of the meat with sweetbread minced and fried in butter with line herbs and lemon juice, and the other side with sliced mushrooms, fried in butter with fine herbs (No. 385) and lemon juice, dress the reedbinds on both ends. Pour a little Madeira sauce (No. 492), with truffle essence (No. 395) into the bottom of the dish, and serve some of the same sauce in a separate sauce-boat.

(1432). Tournedos Of Tenderloin Of Beef A La Flavignan, With Small Stuffed Tomatoes (Tournedos De Filet De Boeuf A La Flavignan, Avec Petites Tomates Farcies)

Prepare the tournedos exactly the same as for the plain (No. 1430), glaze and dress them in a straight row one overlapping the other; garnish the sides of the dish with as many small tomatoes as there are pieces of meat, and serve a Colbert sauce (No. 451) separate.

Small Stuffed Tomatoes

Cut off the tops half an inch in diameter, and scoop out the interiors; squeeze them without misshaping them, and remove the insides with a small vegetable scoop. Rub lightly the bottom of a bowl with some garlic, and for half a pound of chicken forcemeat (No. 89), placed in the bowl, mix in the same quantity of foies-gras taken from a terrine; add a quarter of a pound of mushrooms and two ounces of chopped truffles, salt, pepper, nutmeg, chopped parsley, a little Madeira wine, and grated parmesan cheese. Fill the tomatoes with this preparation and bake them in a moderate oven for twenty minutes.

(1433). Tournedos Of Tenderloin Of Beef A La Hutching (Tournedos Do Filet De Boeuf A La Hutching)

To be prepared and cooked exactly the same as plain tournedos (No. 1430); after being glazed, set them on a dish over croquettes of horseradish and cream made the same size as the tournedos.

For Croquettes Of Horseradish

Reduce some good cream to half its quantity, add two ounces of butter, season it with salt and nutmeg, and stir in it sufficient grated fresh horseradish to form a consistent paste; let cool, then shape them into inch and a half balls, flatten them down to a third of their diameter, dip in eggs, roll in bread-crumbs and fry in clarified butter. Place on each toumedo a slice of apple fried in butter, and in the center of this lay a round slice of cooked ham an inch in diameter by a quarter of an inch thick, also fried in butter; drain off the butter; and detach the glaze from the pan with a clear gravy (No. 404), half-glaze (No. 400) and some Madeira; strain the sauce through a fine sieve, and pour it on to the dish around the tournedos.