Beef: Filet of beef tournelle

By fsilver4

Ingredients

• 2 lean, 2 inch tenderloins
• 4 to 8 fingerling potatoes
• 5 tablespoons truffle butter
• 1 tablespoon light cream
• 2 egg yolks
• 2 eggs, well beaten
• flour
• seasoned bread crumbs
• Deep frying fat
• 1/2 cup Madeira
• 1/2 tablespoon veal demi-glace

Details

Servings 1
Adapted from bing.com

Preparation

Step 1

Cook potatoes until fork tender. Drain and put through food mill. Blend in 3 tablespoons butter, cream, and then egg yolks one at a time. Beat well until mixture is mixed well.

Shape the potato mixture into two patties about the same size and shape as the filets. Allow potatoes to cool, then dip them in flour, brush with beaten eggs, then dip them in bread crumbs. Fry them in hot fat until nicely browned and crisped. Drain on paper towels.

Saute tenderloins in about 2 tablespoons of truffle butter until nicely browned. Roast in oven for about 12 minutes. NO LONGER.

Let meat rest and add 1/2 cup madeira with demiglace, serve over the meat.