Main courses/ Winter

My tournedos Rossini

My tournedos Rossini

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Serves: 4 Preparation: 30 minutes (Cooking Beef, Medium-Rare: 3-5 minutes)

Ingredients

  • 4 tied beef tournedos, 170 g each
  • 4 slices duck foie gras, 50 g each
  • 80 g fresh black truffle, finely diced
  • 400 ml veal stock
  • 100 ml Madeira wine
  • 30 g chilled butter, cut into small pieces
  • 3 tbsp clarified butter
  • Fleur de sel and freshly ground black pepper

Instructions

1

Preheat the oven to 100°C.

2

Heat the clarified butter in a frying pan and brown the tournedos over a high heat for 3-5 minutes.

3

Remove from the heat and season lightly with salt and pepper.

4

Place on a rack in the oven, leaving the door slightly open.

5

Deglaze the pan with the Madeira wine and veal stock.

6

Allow to reduce and thicken slightly.

7

Add the butter and truffle and season to taste.

8

Lower the temperature to prevent further boiling.

9

Brown the slices of foie gras in a non-stick frying pan.

10

Reheat the tournedos by frying for 1 minute with a little clarified butter.

11

Remove the string and place the hot tournedos on heated plates.

12

Set a slice of fried foie gras on top of each tournedos.

13

Top with the truffle sauce.

14

If necessary, season with fleur de sel and a twist of freshly ground black pepper.

Notes

The chops can be served with a little salsify and fried polenta, for example.

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