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Tournedos Rossini
Tournedos Rossini, cuisine francaise, pour 4 convives. Comptez 25 minutes de preparation et 25 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 25 min
- Cuisson
- 25 min
- Pour
- 4
Ingrédients
- boeuf fillet tournedos, 4 cm — 4 (160 g each)
- Foie gras slices, 1.5 cm — 4 (60 g each)
- White bread rounds, steak-sized — 4 (100 g)
- beurre doux — 80 g
- Neutral oil — 20 ml
- Madeira — 100 ml
- Brown veal fond, reduced — 250 ml
- Black truffle, sliced (or 10 ml truffle jus) — 15 g
- sel fin — 9 g; poivre noir 2 g
Méthode
- sel tournedos 30 min ahead. Chill foie gras slices well.
- Fry bread rounds in 40 g beurre until golden both sides; keep warm.
- Sear tournedos in oil and 20 g beurre, 2.5 min per side, basting, to a core of 50 °C; rest on a rack.
- Jus: deglaze the pan with Madeira, reduce by two-thirds; add fond and truffle; reduce to a glossy nap; mount with remaining beurre; season.
- Score the foie gras; sear in a dry, very hot pan 45 sec per side until mahogany with a molten centre; season, drain on paper.
- Stack: croûte, tournedos, foie gras; spoon the truffled jus over and around.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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