Beef tournedos with sautéed potatoes

1. Peel and slice 2 onions, fry in a pan with 10 cl of olive oil. Sauté 4 beef tournedos, season to taste.

2. Cut 4 slices of bread to the size of the tournedos. Toast in a pan with 50 g clarified butter.

3. Degrease the cooking juice and deglaze with 10 cl of dry white wine. Let reduce for 2 to 3 minutes, add 40 cl veal stock and reduce again. Gradually, add 80 g butter, then Provence herbs (thyme, bay leaf, parsley), pepper and salt if necessary.

4. Cook 800 g sautéed potatoes. Arrange on each plate 1 slice of bread and tournedos with onion and sautéed potatoes. Drizzle with sauce.

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