Tournedos Rossini With Foie Gras and Truffles

FOODISTA
13Ingredients
45Minutes
Calories

Ingredients

  • 4 tournedos (200-gramx)
  • 4 foie gras (x duck, slices, 80 to 100 g per piece)
  • 1 truffle (or chanterelles, 40 to 50 g)
  • 2 cloves grapeseed oil
  • 10 grams butter
  • salt
  • pepper
  • 2 teaspoons Madeira
  • 1 teaspoon port
  • 1 teaspoon cognac (brandy)
  • 10 cloves (fond de veau)
  • 4 cloves juice (truffle)
  • 40 grams butter
  • Remove All from Shopping List
    US|METRIC
  • 4 tournedos (200-gramx)
  • 4 foie gras (x duck, slices, 80 to 100 g per piece)
  • 1 truffle (or chanterelles, 40 to 50 g)
  • 2 cloves grapeseed oil
  • 10 grams butter
  • salt
  • pepper
  • 2 teaspoons Madeira
  • 1 teaspoon port
  • 1 teaspoon cognac (brandy)
  • 10 cloves (fond de veau)
  • 4 cloves juice (truffle)
  • 40 grams butter
  • Remove All from Shopping List

    Directions

    1. Mix the butter and grapeseed oil in a hot pan.
    2. Season your tournedos well, with salt and pepper. Sear the tournedos by rapidly pan-frying them over high heat. Keep the pan and its juices; you will need it shortly to make the sauce.
    3. Make the sauce: don’t worry if there’s no meat juices left. Let’s deglaze the pan.
    View 5 More StepsDiscover more recipes from Foodista
    Did you make this?