Tournedos rossini with chanterelle mushrooms
Here is a recipe to prepapre tournedos rossini with chanterelle mushrooms. A dish for gourmets and good meat lovers.
1. In a skillet, sear 4 slices of beef fillet for 2 minutes on each side with 20 g of hot butter. Set aside.
2. Keep the fat from the cooking and deglaze with 10 cl of port wine and 30 cl of veal stock, then leave to reduce for 4 minutes, whisking. Pass the sauce through a chinois.
3. Cut 200 g of duck foie gras into 4 slices of about 1 cm thick. Sear them for 1 minute on each side in a hot pan. Sprinkle with sea salt and pepper, drain on a paper towel immediately.
4. Preheat the oven at 210°C (th. 7). Reheat the sauce in a bain-marie, add a little butter and 40 g of truffle (optional) cut into strips. Save 4 slices for the decoration.
5. Put back the meat in a skillet to brown. Sprinkle with the sauce and set aside over low heat.
6. Turn off the oven. Bake the slices of foie gras. Toast lightly the 4 slices of bread without the crust. You can give them shape with a cookie-cutter.
7. Divide the tournedos onto plates, then place the foie gras on top. Add the toast, cover with sauce and end with the truffle slices.
Our cooking tip: For a festive note, serve with sauteed chanterelles and porcini mushrooms.
Photo credit : Sucré Salé
