TOURNEDOS SAUTE GRAND DUC (FRANCE)




  • 4 tenderloins
  • Salt, a pinch of black pepper
  • 8 slices of marrow
  • 24 asparagus
  • 3 tablespoons of refined oil
  • 2 teaspoons of butter

Flatten the tenderloin by placing it on the part you cut and pressing it lightly.
It should be two to two- and a half inches thick.
Cut the six-inch-long head of the asparagus, put it in hot water and heat it.
Boil the marrows in boiling water for a few seconds, remove them from the water, cool them with cold water and drain them.
Salt and pepper the tenderloins, put the refined oil in a pan with a thick bottom or a casserole, heat it and add the tenderloins.
Cook for three minutes on medium heat and remove to a serving plate.
Place the asparagus, without water, on both sides with two slices of marrow.
Pour the oil in the pan, boil it once, take it off the fire, mix it with the butter, pour it over the tenderloins and serve.

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