Photograph of the finished Tournedos Rossini

France · Bò thăn áp chảo gan ngỗng

Tournedos Rossini

45 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 720 g
  • Photograph of Foie gras (fatty goose liver) Foie gras (fatty goose liver) 200 g
  • Photograph of Sliced sandwich bread Sliced sandwich bread 4 slices
  • Photograph of Black truffle Black truffle 12 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Red wine Red wine 240 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Cut the bread into round slices, then fry in butter for 3 minutes until golden brown and crispy on both sides.
  2. 2 Season the beef tenderloin with salt and pepper, sear in butter for 3 minutes on each side, then let it rest.
  3. 3 Sear the foie gras slices over high heat for 45 seconds on each side, without adding oil.
  4. 4 Pour the red wine into a saucepan and simmer for 5 minutes until it reduces by half to make a sauce.
  5. 5 Stack the bread, beef tenderloin, and foie gras on top of each other, then drizzle with sauce and sprinkle with grated truffle.
Start cooking