A delicious way to serve tournedos, Tournedos Vert-Pre (toor-neh-dohs vair-pray) may be served with Tomates Farcies
Provengale and a green salad for a stunning meal. Accompany it with a good claret, such as Chateau Latour.
6 tournedos, approximately
1 teaspoon salt
1 teaspoon black pepper
1 oz. Maitre d’Hotel Butter
1 ½ lb. potatoes, peeled and cut into rectangles about
21/2inches long sufficient vegetable oil for deep-frying
1 teaspoon salt bunches watercress, washed and shaken dry
First make the garnish. With a sharp knife, cut the potato rectangles length-ways into ‘straws’ about -J-inch wide and i- inch thick. Place the potato straws in a large bowl and completely cover them with cold water. Set aside for 30 minutes.
Drain the potatoes and dry them thoroughly on kitchen paper towels.
Fill a large deep-frying pan one-third full with vegetable oil and place it over moderately high heat. Heat the oil until it registers 360°F on a deep-fat thermo-meter or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Place about a quarter of the potato straws in a deep-frying basket, which has been dipped into the oil, and. lower the basket into the oil. Fry the straws for 3 minutes, shaking the basket occasionally to ensure even cooking. Remove the basket from the oil and transfer the straws to kitchen paper towels to drain. Cook and drain the remaining straws in the same way.
Preheat the grill to moderately high. Line the grill pan with aluminium foil. Place the tournedos on the rack in the grill pan and grill for 2 minutes on each side. Reduce the heat to low and grill the steaks for a further 2 minutes on each sid«. Double the times for well-done steaks.
Meanwhile, when all the potato straws have been fried, heat the oil until it registers 375CF on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds. Place the straws, about a quarter at a time, in the basket and fry again, shaking the basket occasionally, for 2 minutes or until the straws are golden brown. As the straws brown, transfer them to kitchen paper towels to drain. Keep them hot while you fry the remaining straws in the same way.
To assemble, remove the steaks from the grill and arrange them decor-atively on a large, warmed serving dish. Top each steak with 1 tablespoon of the maitre’d’hotel butter. Surround the steaks with the potato straws sprinkled with the salt. Garnish with the watercress and serve immediately.