Tournedos Rossini
Serves : 4
Preparation time : 5 minutes
Cooking : 15 à 20 minutes
Refrigeration : 30 minutes
Ingredient
- 4 tournedos
- 4 thick slices of foie gras
- 4 slices of brioche bread
- 5 cl port wine
- 2 tsp dehydrated veal stock
- Flower of salt and pepper
Preparation
1. Put the foie gras in the freezer for around thirty minutes to help it hold together better when cooked.
2. In a small saucepan on a griddle over a high heat, pour in the port wine, 10 cl of water and the veal stock, season with pepper and stir from time to time until the recipe is complete.
3. On the griddle over a high heat, brown the slices of foie gras for 2 to 3 minutes on each side. Remove and set aside on a plate covered with kitchen paper to remove any excess fat.
4. Without having cleaned the griddle, fry the tournedos for 3 to 4 minutes on each side (depending on how cooked you prefer them), and lightly toast the brioche bread for 1 to 2 minutes on each side.
5. Arrange the slices of bread, tournedos and liver in order on the plates, then drizzle with 1 spoonful of sauce, sprinkle with fleur de sel and serve immediately.
