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Ingredients:

• 2 veal tournedos
• 1 thin sliced onion
• 6 green asparaguses
• 6 carrots stems
• ½ cup of 35 % cream
• 1 red wine cup
• 2 cups of beef broth

Method:

1. Ask your butcher for tournedos taken in the center of the filet; it is, in the Chef's opinion, the best part for tournedos.
2. Sautéed onions with butter and oil. Start at high and lower the degree gradually.
3. Once the onions are browned, add the cream and let reduce. Pass this mixture in the blender. Add salt and pepper and keep warm.
4. Peel asparaguses and the carrots and to cook them in water.
5. Seized tournedos on each side and place them in the oven for few minutes, approximately 7 minutes with 350 degree Celsius.
6. Reduce wine of ¾ and add the broth. Reduce to obtain a consistency which resembles to syrup. If your sauce seems too reduced, add some water.

Presentation:

1. Start with the onion mixture. Display that mixture starting from the left side of the plate and to make a feature on the height of the plate.
2. Cut tournedos in two and place them on that mixture.
3. Add your vegetables, which will have been previously sautéed in butter.
4. Add some sauce and garnish your plate with a fine herb your choice.

Comments:

• Receipt for 2 people.
  

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