A chic and timeless classic French steak dish that always makes an impression. A tasty tournedos, topped with a slice of foie gras, enhanced with delicious truffles... Perfect to serve for parties or special occasions. It will be a sure hit!
3 pcs USDA Choice tenderloin
3 round slices Buckwheat loaf
3 Duck Liver Slices (raw)
3 slices Black truffles
150 ml of veal stock
50 ml of Merlot wine
45 g Isigny French Butter
Fine salt, freshly ground white pepper
Slice the buckwheat bread in rounds and toast in a frying pan with half of the butter, then keep them warm.
Pan-fry the foie gras slices.
Cut the black truffles into thin slices.
Heat the other half of the butter in a frying pan over medium heat and cook the beef tournedos for 3 to 4 minutes on each side over high heat until well colored.
Then lower the heat and let them cook a little, turning them several times until the preferred doneness. Set aside, reserve the pan used in cooking the tenderloins.
Prepare the veal stock and add the truffle and foie gras slices if there are any extra.
Deglaze the reserved pan with Merlot wine, veal stock, and add a knob of butter to give a glossy finish to the sauce.
Arrange the pan-fried bread slices on warm plates (put the plates in an oven set to 90°C for a few minutes).
Coat them with the sauce and place the tournedos on top.
Then place a slice of foie gras on each one.
Finish with a slice of truffle.
Top with the homemade hot sauce.
Serve your Tournedos Rossini immediately.