No. 2197
Venison Tournedos St. Hubert—Tenderloin
Tournedos de Filet de Chevreuil St. Hubert
Pare some slices to weigh three ounces each, season and saute them briskly in a saute pan with butter; drain, wipe, glaze and dress on a bed of soubise puree (No. 723); garnish around with Spanish olives stuffed with anchovies. Serve separately a tomato sauce (No. 549), mixed with grated horseradish.