Tournedos Rossini With Foie Gras and Truffles

Ingredients

For the tournedos:
4 200-gramx tournedos
4 x duck foie gras slices (80 to 100 g per piece)
1 truffle or chanterelles (40 to 50 g)
2 cloves grapeseed oil
10 grams butter
Salt and pepper
For the Rossini Sauce:
2 teaspoons of Madeira wine
1 teaspoon of Port
1 teaspoon of Cognac (brandy)
10 cloves fond de veau
4 cloves truffle juice
40 grams butter

Preparation

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.
4
Pour 1 teaspoon of Port, 1 teaspoon of Cognac (brandy), 2 teaspoons of Madeira and 4 cl of truffle oil in the pan, and add the fond de veau. Stir well. Now let the sauce reduce. In the meantime, slice the foie gras into equal escalopes.
5
If you can’t get fond de veau, use Bisto or similar... but bear in mind that fond de veau is nothing like Bisto, and that it really is a key ingredient of French cooking.
6
Whether you are using truffles or chanterelles, sweat the mushrooms in a little butter and a tablespoonful of Madeira. Then, add the sauce and let it simmer for 3 minutes. Keep it hot.
7
Dress the plates: place each tournedos on the plate, top it with a slice of foie gras and truffles, and pour the sauce over.
8
Serve immediately
.

Comments

Sheri Wetherell's picture

What exactly is a "clove" as a measurement? I've never heard of it. Thanks!

About

This is a traditional recipe of the South West of France.

Yield:

4

Added:

Wednesday, December 8, 2010 - 6:01am

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