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Tournedos Peruvienne

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a slice from underneath them
  2. Chop
  3. Cut

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • 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

  1. Prepare, after the manner described below, as many oxalis roots as there are tournedos.
  2. Peel the oxalis roots;
  3. cut a slice from underneath them, in order to make them stand upright, and hollow them out to form little cases.
  4. Chop up the pulp extracted from them in the last operation, and add it to a preparation of duxelles, made as for stuffed mushrooms.
  5. Fill the oxalis cases with this preparation, shaping it above their edges after the manner of a dome;
  6. besprinkle with raspings and oil, and put them in the oven in good time for them to be ready at the same time as the tournedos.
  7. Grill the tournedos, dish them in the form of a crown, and surround them with the oxalis cases.

Plating

Cookware for this recipe

  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Vegetable peeler