Tournedos à la crème: a favourite French classic

Tournedos à la crème: a favourite French classic

A classic recipe with a little extra Charentaise touch to delight your senses..


(Serves 4)

4 slices of extremely tender beef (fillet) – tournedos
One small pot of crème fraîche
Butter and oil, salt & pepper
5 cl cognac


What to do:

Place the tournedos in shallow dish, pour over the cognac and leave to marinade for 30 minutes at room temperature, turning over a couple of times during this period.

Heat a large frying pan over a medium-high heat and add a knob of butter with a little oil. Drain the tournedos and sauté on both sides briefly, removing from the pan to the serving platter.

Add the cognac marinade to the frying pan juices and cook over a medium heat for a couple of minutes, season with salt and pepper, lower the heat and add the crème fraîche. Stir well and pour over the tournedos.

Serve with vegetables of your choice.

•With thanks to Mme Susie Bouet and “Le Cognac Gastronome” by Andrée MARIK
Photo by LittleDaan via Flickr

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