Tournedos from I Know How to Cook by Ginette Mathiot

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Accompaniments: Béarnaise sauce (Sauce Béarnaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on March 02, 2025

    This recipe is a combination of two recipes, the main tournedo recipe and the Tournedo Rossini. For this recipe, you wrap a slice of pancetta around the steak and season with salt & pepper. You then pan-fried for about 5 minutes on each side and put them on top of a toasted slice of crusty bread cut the same size as the steak with some pate on top. (The actual recipe uses foie-gras and truffle). It's usually served with some sauce, the traditional one being Madeira, but I made a creamy mushroom sauce with some brandy and Dijon mustard. It's a really outstanding recipe, but I only make it once or twice a year, when I find the fillet steak on special.....

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