Filet of Beef Tournelle
This recipe starts with a basic steak, but adds some real flair with an interesting combination of ingredients and an altogether different presentation. It's one of those "magical combination" dishes: it isn't difficult to make, but it creates a spectacular impression. Use only very fine quality tenderloins for this dish, and be sure to stick with tender, fingerling potatoes. And one more thing, the recipe calls for 1/2 cup of Madeira... use the real thing. Just add candlelight for a romantic dinner.
Cook the peeled potatoes in boiling salted water until they are fork tender. Drain very thoroughly and put through a food mill.
Blend in 3 tablespoons of butter, cream, and (one at a time) the 2 egg yolks. Beat well after each addition.
Shape the potato mixture into two patties about the same size and shape as the tenderloins. Allow the potato patties to cool, then dip them in flour. Brush with the beaten egg. Finally, dip them in the dried seasoned bread crumbs.
Fry the patties in hot fat until they are nicely browned and crisped up. Drain on paper towels and place on a warmed serving dish.
Sauté the tenderloins in about 2 tablespoons of butter until they're nicely browned. To do justice to this recipe, they should be served while still rare and juicy inside, a process requiring only 5 to 7 minutes, max.
Season the meat to taste with salt and pepper, then place on top of the potato croquettes.
Add the Madeira to the pan drippings, stirring and scraping to get up the bits of meat adhering to the skillet. Cook and reduce over medium-high heat.
When the Madeira has reduced, add the sliced truffles and the beef stock and cook just long enough to heat through.
Pour the sauce over the meat and garnish each filet with slices of truffle and fresh snipped parsley. Serves two