TOURNEDOS ROSSINI

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

225 g fresh foie gras cut into 4 equal parts

• 4 tenderloin tournedos (200g each)

• salt and pepper

• 1 tablespoon oil

• 3 tablespoons butter

• 4 tablespoons plus 2 tablespoons madeira wine

• 2 thinly sliced onions

• 1 cup demi-glace or reduced beef stock

• 1 tablespoon of chopped truffles or fresh mushrooms.

PREPARATION METHOD

For the meat

Preheat the oven to 190º. Season the meat with salt and pepper and heat 1 tablespoon of oil and 1 tablespoon of butter in a frying pan. When it begins to foam, fry the meat on both sides for about 3 minutes and once it is well browned, transfer it to a baking dish and place it in the oven.

Bake for 7 minutes for medium-rare or 10 minutes for medium. Anything longer than that will ruin the dish. According to Anthony Burdain, if you like your meat well-done, you don't deserve to eat this dish. But if you really want your meat toasted, leave it for 15 minutes and not a second longer.


For the Foie

Season the foie gras with salt and black pepper. Heat another pan and when it's browning, fry the slices of foie gras quickly, 45 seconds on each side. Remove from the pan and set aside on paper towels. Reduce the heat to medium and if you're using mushrooms, sauté in the fat for 3-4 minutes, then add 2 tablespoons of madeira wine and set aside.


For the Sauce

Remove the fat from the first pan and add 1 tablespoon of butter. Heat over medium-high heat until it foams, then add the chopped onions and sauté for 4 minutes, then add 4 tablespoons of madeira wine and the demi-glace (or a meat stock reduced by 1/3 of its original volume) and reduce by half or until it is thick enough to coat the back of a spoon. Adjust the salt and pepper and sieve into a small saucepan.

When the meat is ready, remove it from the oven and leave it to cool.

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