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Beef Tournedos Provençal
Book Information
The Professional Chef (8th Edition)
Page: 574
Ingredients
Anchovy Fillet
Basil
Beef Tournedos
Black Olives
Clarified Butter or Oil
Dry Red Wine
Garlic
Jus de Volaille Lié (p. 382), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Tomato
Tags
Sautéeing