I present to you the true tournedos Rossini with port sauce. A simple recipe worthy of great chefs that will have a place on your tables for Christmas, Valentine's Day, or Mother's Day! It pairs perfectly with potatoes or mushrooms!
Cooking the tenderloin (The day before, I sometimes salt and pepper the meat and let it marinate overnight with a bit of walnut oil, but this is completely optional.) In a pan, melt some butter and sauté the tenderloin for 2 minutes on each side. Set aside on a plate, then cover with aluminum foil to retain the heat.
Preparation of the sauce: Deglaze the pan with the veal stock, then add the port. Whisk for about 4 minutes until the sauce thickens. Once it is hot, you can keep it warm in a water bath to maintain the temperature.
Cooking the foie gras Heat a little oil in a large frying pan. Sear the foie gras for 1 minute on each side in the pan. Brown the sliced bread previously cut out with a cookie cutter in the pan. Return the tournedos to brown and drizzle with sauce.
Presentation Place the sliced bread on the plate. Put the tournedos on top, then place a slice of foie gras on the tournedos (very delicately). Drizzle with sauce. Serve with small potatoes and sautéed chanterelles; it’s delicious!
To conclude: I hope you enjoyed this recipe! Enjoy your meal! You can follow me on my blog or on my Facebook page.
0 servings
4
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EN