Cooking time: 15 min - Preparation time: 30 min - Serves: 4
Ingredients
4 beef tournedos
100 g hazelnut powder
200 ml crème fraiche
Parsley
1 tablespoon olive oil
Preparation:
1. Chop your onions and brown them on a pre-oiled Kokko over medium heat. Place a small saucepan on one side of the Kokko and pour in the onions, 75 g hazelnut powder and crème fraiche. Season with salt and pepper, then leave to heat for a few minutes over a low heat.
2. Light the other side of the Kokko over a very high heat and lightly oil with olive oil. Once the Kokko is hot, arrange the tournedos and sear for 2 minutes on each side (or longer for medium-rare).
3. Serve immediately. Arrange the tournedos with the hazelnut sauce and enjoy.
