Tournedos Limousin sirloin 180 g per person |
Charlotte potatoes 1 kg |
Salt pastry 0.250 kg |
0.150kg butter |
For the sauce |
Allow to tie by your butcher the sirloin |
Achieving fine pies potatoes |
Achieving bordelaise sauce |
Peel the potatoes, then cut thin strips with a mandolin |
Cook the rib eye steaks in a pan with a little fat |
Cook the potatoes in the oven thermostat 180 ° C for 20 minutes |
Arrange the rib eye steaks and fine pie potatoes. Lightly coat pieces of beef |
The delicacies shaker |