My tournedos Rossini
- 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
Preheat the oven to 100°C.
Heat the clarified butter in a frying pan and brown the tournedos over a high heat for 3-5 minutes.
Remove from the heat and season lightly with salt and pepper.
Place on a rack in the oven, leaving the door slightly open.
Deglaze the pan with the Madeira wine and veal stock.
Allow to reduce and thicken slightly.
Add the butter and truffle and season to taste.
Lower the temperature to prevent further boiling.
Brown the slices of foie gras in a non-stick frying pan.
Reheat the tournedos by frying for 1 minute with a little clarified butter.
Remove the string and place the hot tournedos on heated plates.
Set a slice of fried foie gras on top of each tournedos.
Top with the truffle sauce.
If necessary, season with fleur de sel and a twist of freshly ground black pepper.
The chops can be served with a little salsify and fried polenta, for example.