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| Equus Tournedos Rossini |
| Yields: 2 servings |
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| INGREDIENTS |
2 8-ounce filets of prime beef, cut in half to form
four tournedos
4 slices pate of foie gras, studded with black truffle
4 fluted mushrooms
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| METHOD |
| Cut filets in half and saute seasoned medallions on both sides until browned (will finish cooking in oven)
Top the cooked tournedos with a 1/4 slice of foie gras mousse and top with fluted mushroom for garnish (see below)
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| INGREDIENTS: Sauce |
1 t cold butter
1/2 t fresh rosemary, chopped
1 t fresh shallots, chopped
1/4 t fresh garlic, chopped
1/4 C red wine
1 T tomato puree
8 oz veal stock
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| METHOD: sauce |
| In hot saute pan add a touch of cold butter followed by garlic, shallots, rosemary, tomato product and red wine.
Allow this mixture to reduce until the liquid has all but evaporated, add veal stock and reduce sauce until the desired thickness is reached
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| SUBSTITUTIONS |
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Fluted mushroom is a garnish using a fluting knife cutting circular strokes into a raw cremini mushroom and then blanching the mushroom in butter, white wine and lemon juice. This is not a garnish for the home cook, perhaps just some sliced sauteed shiitake's or creminis would be nice.
The veal stock we use is a complicated reduction sauce which has thickened somewhat on it's own, a suitable substitute would be a touch of beef bouillon perhaps thickened with a little corn starch.
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