|Fillet steak slices||4 (1-1 1/2-Inches Thick, Cut From Small End Of Fillet)|
|White bread slice||4|
|Butter/Margarine||1 Teaspoon (Extra)|
Trim slices of steak into neat portions.
Melt butter in a heavy frying pan, add steak and sear over a high heat for 1 minute on each side, reduce heat to medium and cook for a further 4-5 minutes on each side—a little longer if steak is preferred medium done.
Using a large scone cutter, cut a circle out of each slice of bread, the same size as the tournedo.
Fry circles of bread in extra butter until golden (croiites), drain well and keep warm.
Place each tournedo on a croute and serve as one of the following: Tournedos Rossini—Spread top of hot tournedos with liverwurst.
Dilute pan juices with Madeira, add salt and pepper to taste, heat through and pour over tournedos.
Tournedos Chasseur—Saute sliced mushrooms in pan in which steaks were cooked, adding more butter if necessary.
Add 1 tablespoon chopped spring onions, 1/4 cup dry white wine, 1/4 cup beef stock and salt and pepper to taste.
Bring to the boil, stirring continuously.
Simmer 1 minute and pour over tournedos.