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Tournedos Rossini

This classic French dish is absolutely perfect for a small, elegant dinner party. Although pate de foie gras is used in this recipe, for a less expensive dish a good liver pate may be substituted. Serve Tournedos Rossini (toor-nch-dohs roh- sec-nee) with green beans and Pommes de Terre Fondants. Some claret, such as St. Julien, would be an ideal accompaniment.

4 tournedos, approximately

1-inch thick

2 teaspoon salt

½ teaspoon black pepper

2 oz. butter

4 slices pate de foie gras trimmed to fit the tournedos 1 truffle, cut into 4 slices 4 fl. oz. Madeira 6 fl. oz. Demi-Glace Sauce

Rub the steaks all over with the salt and pepper.

In a heavy-based frying-pan large enough to hold all the steaks in one layer, melt the butter over moderately high heat.

When the foam subsides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and fry the steaks for a further 2 minutes on each side. Double the times for well-done steaks.

Remove the pan from the heat and transfer the steaks to a warmed serving dish. Place one slice of pate on top of each steak. Top with a truffle slice. Set aside and keep warm.

Return the pan to the heat and pour in the Madeira and demi-glace sauce. Bring the liquid to the boil over high heat, stirring occasionally. Boil the mixture for 10 minutes or until it has reduced somewhat and has thickened.

Remove the pan from the heat and pour a little of the sauce over the steaks. Pour the remainder into a warmed sauccboat and serve at once, with the steaks.

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