- 1 tablespoon of butter
- 4 slices of foie gras (duck or goose) each approximately 80gram (7 to 10 mm thick)
- 4 slices of white bread, without the crust, toasted and
- of the same size as the meat
- 4 beef tournedos 200 gram each
- 1 tablespoon of olive oil
- 3 garlic cloves, finely sliced
- 1/2 cup of sauce. See below
- 2 sliced truffles Or substitute cepes or mushrooms of your choice
I am definitively a big fan of Escoffier and this mouthwatering Dish should be served on Christmas :))) …people who want to cook should always buy and learn from this book. I even learned most of this book when i was in the Culinary School. This is one of the great classic dishes of the world. Created by French master chef Antonin Careme and named after his great friend the Italian composer Gioachino Rossini. Chef Rossini gave this recipe to Escoffier and thats where it became a classic dish.Pure luxury on a plate, the ‘tournedos of fillet steak, foie gras, truffle or cepes and Madeira.
Mix the butter and the oil in a hot frying pan. Cut out a piece of bread the a bit smaller then your Tournedos. Drench the bread in olive oil quickly and pepper and salt it afterwards make it golden brown in oven or in pan ( i prefer oven and a day before)
Season the tournedos with fine sea salt and freshly grinded black pepper and fry rapidly to seal. Cook for 3 minutes until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside. ( this is an indication for actual temperatures of beef check my post in the cooking lessons section)
Using the same pan, rapidly fry the slices of Foie Gras,until just caramelised. Remove, place on absorbent paper, and keep warm. Do not discard the juices in this pan.
Braise the truffles, cepes or mushrooms in a separate pan with a little butter and a spoonful of Madeira wine, and the chopped garlic .
Add the sauce and let simmer for approximately three minutes. Keep hot.
For the sauce. Deglaze the pan used for the meat and foie gras with a tbs. of Port, two tsps. of brandy two tsps. of Madeira and 100 ml of veal stock. Allow to reduce.
Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately.