A tournedos dressed by the Southwest
Ingredients
Instructions
- 1 tournedos
- 1 slice of foie gras
- 5 thin slices of black truffles to place on the foie gras
- 10 cl of veal stock –
- 20 cl of Floc de Gasconne
- 1 tbsp rose berries
- 30 g butter
- 1 slice of bread, cut with a cookie cutter (without the crust)
- 1 punnet of currants
- 1 edible flower
- Salt and pepper from the mill
- Melt a knob of butter in a frying pan and place the slice of bread. Turn it over regularly.
- It will crust, taking on a pretty golden color. Reserve it on a baking dish.
- In the same skillet, add a knob of butter.
- Raise the heat, place the tournedos, salt and pepper on both sides, let it brown, turning it several times depending on how much cooking you want.
- When the cooking is close to its end, remove the strings and the bard. Then brown the tournedos all around.
- Recovery of cooking juices: Deglaze with 20 cl of Floc de Gasconne, let reduce slightly, add the rose berries, then for the veal stock diluted in water.
- Let reduce. Stir to loosen the juices from the bottom of the pan.
- Place the very hot tournedos on the slice of bread. Top it with the slice of foie gras. Salt and pepper .
- Bake. Light the grill, no more than 2 to 3 minutes
- Arrange on a warm plate.
Garnish the toast with the meat and the foie gras. Cover with cooking deglazing sauce: bunches of currants
Arrange, on top, slices of truffles, and to make it look pretty, an edible flower.
Foie gras brings sweetness and enhances the aromas of meat and the scent of truffles. There, it's El Dorado
Serve with duchess potatoes
A tournedos dressed by the Southwest
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