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Tournedos "Castle-Style"

4 servings

Ingredients

• 2 Stk Tenderloin (slices of 70–80 g)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Oil (nach Bedarf)
• Veal sweetbread (sliced) (nach Bedarf)
• butter (nach Bedarf)
• 2 Stk Cooked ham (sliced)
• 2 Stk White bread (sliced)
• Dill (fresh, finely chopped) (nach Bedarf)
• Parsley (finely chopped) (nach Bedarf)
• 1 Stk Eggs (for fried eggs)
• 1 Stk Tomato (in thick slices)
• castle potatoes (nach Bedarf)
• Brussels sprouts (nach Bedarf)

Instructions

1. Season two small filet slices from the tenderloin (70–80 g each) with salt and pepper.
2. Sear sharply and rare in hot oil.
3. Slit the slices on the side and fill each with a small blanched, salted, and butter-fried sweetbread slice.
4. Wrap each filet with a slice of ham and secure with a small skewer, then briefly sear in butter again and keep warm.
5. In the same fat, toast two white bread slices until golden and use as a base on the plates.
6. Place the meat pieces on top.
7. Sauté finely chopped dill and parsley in the cooking butter and pour over the arranged dish.
8. Garnish one tournedo with a fried egg, the other with a thick tomato slice fried in a little oil.
9. Serve with golden-fried castle potatoes and a bouquet of Brussels sprouts cooked and sautéed in butter.

Based on a cookbook by Hans Hofer (1964), adapted with AI.