Chef Juliette
Tournedos Persane
Tournedos seared hard in butter, settled on grilled tomato, capped with rice-stuffed green capsicum, and ringed by fried banana, with glossy Châteaubriand sauce passed separately at the table.
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Chef Juliette
Tournedos Péruvienne
Four tournedos, grilled hard and fast, sit in a crown with oxalis-root cases of mushroom duxelles, baked tender and gratinéed gold. The lesson is timing: the garnish waits for the beef, never the reverse.
Chef Juliette
Tournedos Piémontaise
Hot, butter-seared tournedos sit on white-truffle Rizotto à la Piémontaise tartlets. The lesson is timing: mold the rice, sear the fillet fast, then bring both together at the last minute.
Chef Juliette
Tournedos Provençale
Hot, quick searing is the whole art: tender tournedos on crisp fried crusts, crowned with Provençal tomato and ringed by garlic-scented stuffed mushrooms, generous enough for a dinner table.
Chef Juliette
Tournedos Rachel
Tournedos Rachel puts the classical garnish in perfect order: crisp butter-fried bread, bronzed fillet, tender artichoke, soft poached marrow, and Bordelaise sauce offered apart so every layer keeps its character.
Chef Juliette
Tournedos Rossini
Butter-seared beef fillet, a crisp croûton, foie gras, and one dark slice of truffle: Tournedos Rossini teaches exact timing and the nerve to stop cooking the instant the fillet is ready.
Chef Juliette
Tournedos Roumanille
Small tournedos seared fast in butter, set on grilled tomato, glazed with Mornay, and crowned with olive and anchovy beside crisp aubergine: a composed dish won by timing, not fuss.
Chef Juliette
Tournedos Saint Mandé
Tournedos Saint-Mandé makes timing visible: deep-bronzed fillet on crisp-edged pommes Macaire, with butter-bright peas gathered at the centre. Heat the pan properly, and three simple parts arrive together with authority.
Chef Juliette
Tournedos à la Sarde
Lean tournedos seared fast in butter, each crowned with a crisp saffron-rice croquette and ringed by duxelles-filled cucumber and tomato: a grand garnish brought within reach of one cook.
Chef Juliette
Tournedos Soubise
Tournedos Soubise teaches restraint: grill the lean fillets fiercely, keep the onion purée pale and silken, then arrange the beef in a crown and serve the Soubise apart.
Chef Juliette
Tournedos Tivoli
Butter-seared tournedos sit on crisp fried croûtes beneath grilled mushroom and buttered tomato, with round pommes soufflées at the rim and warm Béarnaise apart: grand-kitchen choreography brought under one cook's command.
Chef Juliette
Tournedos Tyrolienne
Four thick tournedos, browned in butter and arranged in a crown, meet a glossy tomato-onion sauce sharpened with garlic and poivrade. The hot pan matters, because pale beef gives the sauce nothing.
Chef Juliette
Tournedos Valençay
Butter-seared tournedos sit on crisp, flat croquettes of noodles and ham, arranged in a generous crown with sauce Châteaubriand alongside. The lesson is timing: the garnish waits, the beef never does.
Chef Juliette
Tournedos Valentino
Butter-seared tournedos rise over glazed turnip cases filled with Parmesan semolina, a precise classical composition whose lesson is simple: cook the tenderloin hot and fast, then bring every element together without delay.
Chef Juliette
Tournedos Vert-pré
A hot grill, peppery watercress, and pommes paille crisp at the bite: tournedos finished with melting maître d'hôtel butter, where timing, not complication, makes the dinner.
Chef Juliette
Tournedos Victoria
Four butter-seared tournedos stand on crisp, flat chicken croquettes beneath glossy half-tomatoes, a composed French main that teaches heat, timing, and the discipline of keeping each element distinct.
Chef Juliette
Tournedos Villaret
Tender tournedos meet silken flageolet purée, crisp tartlet shells, a sauce-filled mushroom, and a blistered tomato. Everything waits for the beef, because tenderloin must go from fierce heat straight to the table.
Chef Juliette
Tournedos Villeneuve
Tournedos Villeneuve makes timing visible: crisp chicken croquette rings, butter-seared beef, tongue, truffle, and fluted mushrooms assembled hot, with glossy Châteaubriand sauce kept proudly apart.
Chef Juliette
Tournedos Villemer
Four quickly grilled tournedos sit on crisp, hollow croûtes filled with truffled Soubise, each crowned by a black truffle slice lacquered in meat glaze. The lesson is timing: tenderloin waits for no one.
Chef Juliette
Filets en Chevreuil
Four bacon-larded beef fillets, sharpened by an aromatic marinade and quick-fried in smoking-hot oil, with glossy Sauce Poivrade. Dry them ruthlessly and the crust arrives before the centre overcooks.
Chef Juliette
Sirloin of Beef (Relevé)
Whole aloyau roasted on the bone, kept rosy through fillet and contrefilet, then carved onto a generous platter with buttered potatoes, glazed shallots, and natural jus drawn from the pan.
Chef Juliette
Porterhouse-steak (Grill)
Porterhouse-steak grillé asks for one disciplined fire: hard heat for the bronze crust, a cooler zone for the thick center, then a full rest before the strip and tenderloin are carved.
Chef Juliette
Upper Fillet and Ribs of Beef (Relevé)
Bone-in contrefilet teaches the first law of roasting: prepare the joint for clean carving, brown it deeply, and pull it early so the resting time finishes the rosy center.
Chef Juliette
Grilled Sirloin Steaks and Ribs of Beef
Contre-filet et côte de bœuf grillés teaches the law of a thick cut: fierce color first, gentler heat through the center, then a full rest before butter and carving.
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