Recipies
Tournedos Rossini with Foie Gras
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30 min
Medium
2
Ingredients
2 slices of Duck Foie Gras lobe
2 slices of bread
300g potatoes
2 tournedos (250g/ piece)
1 little oil
10g of butter
1 little salt
Truffe noire
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Preparation
1
Cut slices of bread about 1 cm thick
2
Remove the crust from the bread
3
Cut the potatoes into rounds of about 8mm
4
Unmold the Foie Gras. Cut 2 slices of Foie Gras of 1cm.
5
Cut thin slices of truffles
6
In a frying pan, brown butter and oil. Put the slices of bread. Brown on each side.
7
In the same skillet, cook the potatoes. Brown on each side for about 5 minutes.
8
Over high heat, cook the tournedos in butter. For rare cooking, count 2 minutes of cooking on each side.
9
Cook 30s on each side of the Foie Gras slices. Dress as you like.
Video recipe (turn on subtitles for a better experience)