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Рецепт Tournedos Rossini
by CookEatShare Cookbook

Tournedos Rossini
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Ингредиенты

  • 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
  • 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

Инструкции

  1. Brush truffles and cut 4 good slices of truffle.
  2. Chop the remainder of the truffle
  3. Heat grape seed oil in frying pan over high heat
  4. Sear tournedos in frying pan on first side for 3 min
  5. Turn tournedos
  6. Heat 2 tsp (10 g) butter on top, salt with fleur de sel and pepper.
  7. Cook 3 min
  8. Remove tournedos from fire and set aside on warm 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.
  9. Dispose of fat from cooking tournedos and deglaze frying pan over high heat with the Madeira and cognac.
  10. Add in veal demiglace, meat's cooking juices and truffle juice and
  11. Reduce to half
  12. Add in rest of minced truffle.
  13. Let cook 2 more min
  14. Add in 3½ tbsp (50 g) creamed, softened butter and mix well
  15. Fry escalopes of foie gras in very warm frying pan for 30 to 45 seconds on each side.
  16. Place tournedos in center of heated plate
  17. Place slice of fried foie gras on top of meat
  18. Sprinkle a dash of fleur de sel on foie gras and add in a turn of the peppermill
  19. Place slice of truffle on foie gras
  20. Pour sauce around meat.