BLACK TRUFFLE HONEY RECIPES
TOURNEDOS ROSSINI RECIPE - NYT COOKING
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 1239, UnsaturatedFatContent 51 grams, CarbohydrateContent 8 grams, FatContent 100 grams, FiberContent 3 grams, ProteinContent 70 grams, SaturatedFatContent 39 grams, SodiumContent 1040 milligrams, SugarContent 1 gram, TransFatContent 1 gram
HONEY GLAZED HAM RECIPE | CHRISTMAS RECIPE | GORDON RAMSAY ...
Serves 8-10. 4 hours 15 minutes prep and cooking time, plus resting. A glazed ham is a Boxing Day buffet essential, and Gordon’s easy honey glaze is perfect for any Christmas feast.
Provided by Gordon Ramsay Restaurants
Categories Pork
Total Time 4 hours 5 minutes
Prep Time 20 minutes
Cook Time 03 hours 45 minutes
Yield 10
Number Of Ingredients 13
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- To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream.
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TOURNEDOS ROSSINI RECIPE - NYT COOKING
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
See details
TOURNEDOS ROSSINI RECIPE - NYT COOKING
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
See details
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