Tournedos a la Clamart

An easy-to-make, elegant dish, perfect for a small dinner party, Tournedos Clamart (toor-nch-dohs ah lah klah-mahr) needs only roast potatoes and Tomato Salad to complete a delicious meal. A good Burgundy, such as Brouilly, would make an excellent accompaniment.

4 tournedos, approximately

1-inch thick

2 teaspoon salt

1 teaspoon black pepper

1 oz. butter

8 large artichoke bottoms, cooked and kept hot

6 oz. cooked petits pois, weighed after shelling

4 fl. oz. dry white wine

6 fl. oz. home-made chicken stock 1 oz. beurre manie

Rub the steaks all over with the salt and pepper.

In a heavy-based frying-pan large enough to hold all the steaks in one layer, melt 2 ounces of the butter over moderately high heat. When the foam subsides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and fry them for a further 2 minutes on each side. Double the times for well-done steaks.

Remove the pan from the heat and transfer the steaks to a warmed serving dish. Arrange the artichoke bottoms decorativcly around the steaks.

In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and add the petits pois, stirring constantly until they are well coated with the butter. Spoon the petits pois into the artichoke bottoms. Set aside and keep warm while you finish off the sauce.

Return the frying-pan to high heat and pour in the white wine and chicken stock. Bring the liquid to the boil, stirring occasionally. Reduce the heat to moderate and stir in the beurre manie, a little at a time, stirring constantly until the sauce is thick and smooth.

Remove the pan from the heat and pour a little of the sauce over the steaks. Pour the remainder into a warmed sauce-boat and serve at once, with the steaks.

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