Tournedos And Country Potatoes

Brush the potatoes under cold water and without peeling them, cook them in salted water for about 20 minutes. Let them cool down.

Make the sauce: mash the brousse with a fork with the fresh cream and lemon juice. Add the chopped tarragon and parsley, the chopped shallot, salt and pepper. Reserve in a cool place.

Without peeling, cut the potatoes into large quarters and season with salt and pepper. Brown them in a pan with very hot oil.

Fry the tournedos with two tablespoons of hot oil for 2 to 3 minutes on each side. Season with salt and pepper. Place on plates and serve with potatoes and herb sauce.