Tournedos Rossini With Foie Gras and Truffles
By: Frenchgourmetfood
Published: Wednesday, December 8, 2010 - 6:01am

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

About


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

Comments:
Sheri Wetherell

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