Tournedos Rossini

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Ingredients

Serves 4

• 4 7oz (200 g) tournedos
• 4 escalopes raw duck, foie gras, 3 to 3½oz (100 g) each
• 1 truffle 40/50 g
• 1 1/3 tbsp (2 cl) grape seed oil
• 2 tsp (10 g) butter
• fleur de sel and pepper

Sauce

• 2 2/3 tbsp (4 cl) Madeira
• 1 1/3 tbsp (2 cl) Cognac
• 7 tbsp (10 cl) demiglace veal
• 2 2/3 tbsp (4 cl) truffle juice
• 3 tbsp (40 g) butter

Preparation

• Brush truffles and cut 4 good slices of truffle.
• Chop the remainder of the truffle

Cooking tournedos

• Heat grape seed oil in frying pan over high heat
• Sear tournedos in frying pan on first side for 3 minutes
• Turn tournedos
• Melt 2 tsp (10 g) butter on top, salt with fleur de sel and pepper.
• Cook 3 minutes
• Remove tournedos from fire and set aside on hot grill. Let meat rest, making sure not to let them soak in their cooking juices. You can also put meat on a face down platter so the juice runs under the platter.

Preparation of sauce

• Dispose of fat from cooking tournedos and deglaze frying pan over high heat with the Madeira and cognac.
• Add veal demiglace, meat's cooking juices and truffle juice and
• Reduce to half
• Add rest of chopped truffle.
• Let cook 2 more minutes
• Add 3½ tbsp (50 g) creamed, softened butter and mix well
• Fry escalopes of foie gras in very hot frying pan for 30 to 45 seconds on each side.

Presentation

• Place tournedos in center of heated plate
• Place slice of fried foie gras on top of meat
• Sprinkle a dash of fleur de sel on foie gras and add a turn of the peppermill
• Place slice of truffle on foie gras
• Pour sauce around meat.

Suggestion

Cooking time for tournedos should be 3 min for rare. If you prefer them medium, cook 6 min on each side.

Salers beef will work splendidly for your tournedos