Tournedos Rossini on toasts

1. Preheat oven to 210°C (th. 7).

2. Place the beef tenderloin in a baking dish. Drizzle with olive oil and bake for 15 to 20 minutes, according to preferred doneness. Cut the slices of foie gras in two.

3. Toast the bread. When the beef tenderloin is cooked, cut into slices and trim each one in half. Place half of a slice of beef tenderloin on the bread. Top it with foie gras, sprinkle with the 5 peppercorn blend and sea salt. Serve immediately.

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