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
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
DUCK RECIPES | D'ARTAGNAN
From dartagnan.com
GOURMET FOOD STORE - CHEESE, TRUFFLES, SMOKED SALMON, FOIE ...
From gourmetfoodstore.com
RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS
From reluctantgourmet.com
THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
From seriouseats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CAPON RECIPES & COOKING TIPS | D'ARTAGNAN
From dartagnan.com
OUR ALL-TIME BEST DUCK RECIPES - SAVEUR
From saveur.com
FRENCH STARTERS - REGIONAL RECIPES FROM AROUND FRANCE
From traditionalfrenchfood.com
RISOTTO RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN SAUCE RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
SAUCE RECIPES: 23 SAUCES YOU NEED TO KNOW - FINE DINING LOVERS
From finedininglovers.com
EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STARTER RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
FOOD & DRINK | FOX NEWS
From foxnews.com
OUR ALL-TIME BEST DUCK RECIPES - SAVEUR
From saveur.com
FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
From canadianturkey.ca
ITALIAN STARTER RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FRENCH STARTERS - REGIONAL RECIPES FROM AROUND FRANCE
From traditionalfrenchfood.com
12 BASQUE RECIPES STRAIGHT FROM THE PYRENEES | SAVEUR
From saveur.com
MINI BEEF WELLINGTONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE - LIZZY ...
From lizzylovesfood.com
FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
From canadianturkey.ca
ITALIAN STARTER RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FRENCH STARTERS - REGIONAL RECIPES FROM AROUND FRANCE
From traditionalfrenchfood.com
12 BASQUE RECIPES STRAIGHT FROM THE PYRENEES | SAVEUR
From saveur.com
MINI BEEF WELLINGTONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE - LIZ…
From lizzylovesfood.com