Tournedos with Béarnaise sauce

Tournedos with Béarnaise sauce

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 slices bread
60g butter
4 tournedos
1 quantity Béarnaise sauce

Method

  1. Prepare the croûtes by cutting out rounds from the bread slices that are the same size as the steaks. Heat half the butter in a heavy-based frying pan and fry the bread on both sides, until golden. Set aside. Heat the remaining butter and add the tournedos to the pan when the butter is sizzling. Sauté 4–5 minutes each side. Place the cooked steaks on the croûtes and spoon the Béarnaise sauce over, or serve the sauce separately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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