- Marinate the tournedos in the virgin almond oil for half a day, turning them every so often.
- Pan fry to the desired degree, place the tournedos on the hot plate.
- Deglaze with the veal stock, add the pine nut virgin oil, season to taste.
- Place the tournedos on a warm plate and coat with the sauce.
- Can be served with sautéed new potatoes in virgin olive oil