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Tournedos Rossini

Beef.Chef's picture
Ingredients
  Veal stock 3 Cup (48 tbs)
  Clarified butter 1 Tablespoon
  Light olive oil 1 Tablespoon
  Tournedos/Mignons -4 filets, 6 ounces each, cut in half crosswise to form medallions 24 Ounce, about 3/4 inch to 1 inch thick (8, 3 Ounce Each)
  Salt To Taste
  Black pepper To Taste
  Madeira wine 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  French bread slice 8 , lightly toasted
  Canned foie gras 8 Ounce, cut in 8 slices
  Truffles 2 Ounce, thinly sliced / minced
  Watercress sprig 4 (For Garnish)
Directions

GETTING READY
1. Preheat the broiler.
2. Season the tournedos with salt and pepper.

MAKING
3. In a saucepan, heat the stock over medium-high heat until it is reduced to 1 cup.
4. In a heavy pan or skillet, heat clarified butter and oil.
5. Add the seasoned tournedos and sauté over medium-high heat for about 2 to 3 minutes per side until just medium-rare or about 4 minutes per side until just medium.
6. Spoon the tournedos from the pan and pour off the excess fat.
7. Stir in Madeira and add the reduced stock to deglaze the pan.
8. Heat until the mixture simmers and reduces by about one-quarter or until the sauce thickens slightly.
9. Stir butter into the sauce.

FINALISING
10. On top of the toasted bread, place a tournedos and top with a slice of foie gras.
11. Place a truffle on top of the foie gras.
12. Place the toasted topped bread into the broiler and broil for about 1 minute.

SERVING
13. On warm serving plates, transfer the toasted bread along with the meat and spoon sauce around the tournedos.
14. Garnish with watercress.
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Broiled
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Beef
Cook Time: 
20 Minutes
Servings: 
4

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