Tournedos with tomato sauce, black olives, or hazelnut apples

Ingredients

• 4 large loin steaks (tournedos)
• 100 g of black olives or 400g of chopped hazelnuts
• 250 ml of tomato sauce
• 6 large tablespoons of oil paint
• Fresh parsley
• salt

Thoroughly clean the steaks, which should be about 2 to 3 centimeters thick, removing the skin. Then, tie them with kitchen twine to keep them round. In a pan with oil (or butter), cook the meat over medium heat so that the outside doesn’t burn and the inside remains raw: count about 5 minutes per side, without flipping, to avoid losing the juices.

Once cooked, remove the strings, place the medallions in a dish, and pour over with hot tomato sauce. Garnish with a little parsley or chervil, or with steamed green olives or chestnuts.