Difficulties:[usr 2]
Cut the tuna into 150 g pieces,
Make 4 tournedos, salt and pepper, (the offcuts will be used for bundles and a starter).
Surround each tournedos with a strip of blanched leek.
Fry in butter on each side, finish in the oven.
Cook the lentils in salted boiling water.
Sweat the chopped shallots in butter, add the bacon bits and the cooked lentils, let stew over low heat,
wet in the veal jus, cream, mix, sieve, season.
Prepare a stuffing with the tuna trimmings and the brunoise of oyster mushrooms, garnish with the blanched cabbage leaves, tighten with a cloth .
Steam
Arrange the tournedos on the plates, two small bundles of cabbage garnished, serve with blanched carrot sticks and lentil cream.
Culinary Ideas from Chef Hubert
