Tournedos Rossini Ingredients: 4 slices of fresh truffles 6 cl of cognac salt 20 cl of thick crème fraîche 100 g of butter pepper 4 beef tournedos 4 slices of stale brioche sandwich bread 6 cl of madeira 4 nice slices of foie gras.
Utensils:
- 1 brush - - 1 aluminum pan - 1 oven - ovens 1 frying pan - frying pans 1 kitchen scale - scales
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Cut the bread into discs the size of the tournedos.
Phase 2
Brown them on both sides in 50 g of hot butter. Keep warm.
Phase 3
Heat the cognac in a small saucepan.
Phase 4
Melt the rest of the butter until it turns a hazelnut color. Brown the tournedos over high heat for 3 to 5 minutes depending on the desired doneness, turning them halfway through cooking.
Phase 5
Salt, pepper and flambé them with the cognac.
Phase 6
Place the slices of bread in the serving plates kept warm, then place a tournedos on each. Return to a warm place (covered with foil, in the oven at 100°C (thermostat 3-4) for example).
Phase 7
Pour the madeira into the pan to deglaze, scrape off the cooking juices and add the cream. Salt and pepper. Thicken the sauce over low heat, stirring well.
Phase 8
Place a slice of foie gras on each tournedos, then a roundtruffle delle and finally top with sauce. Serve immediately, with a pan of porcini mushrooms and mashed potatoes and celery.
Utensils:
- 1 brush - - 1 aluminum pan - 1 oven - ovens 1 frying pan - frying pans 1 kitchen scale - scales
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Cut the bread into discs the size of the tournedos.
Phase 2
Brown them on both sides in 50 g of hot butter. Keep warm.
Phase 3
Heat the cognac in a small saucepan.
Phase 4
Melt the rest of the butter until it turns a hazelnut color. Brown the tournedos over high heat for 3 to 5 minutes depending on the desired doneness, turning them halfway through cooking.
Phase 5
Salt, pepper and flambé them with the cognac.
Phase 6
Place the slices of bread in the serving plates kept warm, then place a tournedos on each. Return to a warm place (covered with foil, in the oven at 100°C (thermostat 3-4) for example).
Phase 7
Pour the madeira into the pan to deglaze, scrape off the cooking juices and add the cream. Salt and pepper. Thicken the sauce over low heat, stirring well.
Phase 8
Place a slice of foie gras on each tournedos, then a roundtruffle delle and finally top with sauce. Serve immediately, with a pan of porcini mushrooms and mashed potatoes and celery.