THE CHEFS RECIPES

Tournedos de charolais aux croquettes de maroilles
Tournedos of Charolais in the croquettes of Maroilles cheese
A recipe from the restaurant Le Charolais - Ternier

 

- 4 tournedoses of Charolais of 150 g each
- 2 eggs
- 100 g of flour
- 100 g of fine dried breadcrumbs
- 30 g of butter
- Oil - Salt, Pepper
- 8 slices of 30 g of maroilles
 

How to cook (4 pers.) :

- Put every slice of maroilles in the flour with beaten, salty and peppered eggs, then in dried breadcrumbs.
- Warm a frying pan with some oil and 30 g of butter.
- Put down the tournedoses, reserve.
- In the same frying pan fry the slices of maroilles, well brown them.
- Set the plate with a tournedos a person, put down above 2 slices of maroilles, serve with vegetables.

Good appetite !
 

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