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The Silver Spoon, Phaidon Press

Serves 6


• 6 x 1¼-inch thick tournedos, trimmed
• 3 tablespoons butter
• scant 1/2 cup Madeira or dry Marsala
• 6 tablespoons heavy cream
• 1/4 cup truffle pate
• salt

For the garnish (optional)
• 6 black truffle slices
• 6 white truffle slices


Tournedos are steaks cut from the heart of the tenderloin. They are usually 1¼ - 2 inches thick and weigh 3½ - 5 ounces. Tie the tournedos neatly with kitchen string so that they keep their rounded shape while cooking.

Melt the butter in a skillet and, when it turns hazel, add the steaks.

Cook over high heat for 1 minute on each side, turning with a slotted spatula.

Lower the heat and cook for 7-8 minutes for rare or 10 minutes for medium.

Pour in the Madeira or Marsala, tilt the skillet and ignite.

When the flames die down transfer the tournedos to a warm serving dish and remove the string.

Stir the cream into the cooking juices, add the truffle pate and a pinch of salt and mix well.

Cook over medium heat until the sauce has thickened.

Pour the sauce over the tournedos and serve.

Garnish each steak with a slice each of black and white truffle, if you like.


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