6 tournedos (sirloin steaks)
1/2 kg of potatoes
6 slices of bacon
Each fillet is surrounded with the bacon slices and tied with a white twine or thread so that it does not lose its round shape.
The potatoes are cut very thin, fried and set aside.
The tournedos are seasoned with salt and pepper, sprinkled with the very finely chopped herbs, and fried in a pan with butter and three tablespoons of hot oil.
Once fried, the string with which they are tied is removed, placed on the potatoes, and garnished with a few pieces of tomato and a sprig of parsley.
They are served immediately.