Tournedos Lili
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Butter
- a slice of truffle
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Season the tournedos, and fry them in butter.
- Dish them, in the form of a crown, each on a crust of “Pommes de terre Anna” (No.
- 2203), stamped out with a round, even cutter of the same size as the tournedos.
- On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle.
- Send, separately, a reduced and well-buttered Périgueux sauce.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board