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Michel Roux Sr’s Tournedos with ‘caponata’ is a delicious little number

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Ingredients: 

1 beef tournedos per person

(about 200 g each)

clarified butter, for frying

salt and freshly ground pepper

For the anchovy butter (serves 10)

15 g shallots, chopped

30 ml white wine

20ganchovy fillets in oil, drained

125 g soft butter

5 g chopped parsley

lemon juice, to taste

For the sauce (serves 10)

2 shallots, sliced

vegetable oil, for frying

100 ml Chardonnay vinegar

275 ml white Pineau des Charentes liqueur

1 litre beef stock

butter

For the caponata (serves 1)

12 aubergine batons, 2 cm long

12 red onion batons, 2 cm long

12 courgette batons, 2 cm long

4 yellowpepper batons, 2 cm long

4 red pepper batons, 2 cm long

olive oil, for frying

6 small batons black olives

10 pine kernels, toasted

10 sultanas

5 halves sun-dried tomatoes,

diced

8 cooked chickpeas


 

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