TERRINE FOIE GRAS RECIPES

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TOURNEDOS ROSSINI RECIPE - NYT COOKING



Tournedos Rossini Recipe - NYT Cooking image

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

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

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

RECETTES DE NOUVEL AN ET D'ENTRéE - CHEFSIMON.COM



Recettes de nouvel an et d'entrée - chefsimon.com image

Noël et ses grandes tablées sont à peine terminés qu'on doit déjà réfléchir au menu du réveillon du Nouvel An. Passage à la nouvelle année 2021 oblige, les recettes festives sont de mises. Qu'on veuille mettre les petits plats dans les grands avec un repas chic et époustouflant ou qu'on préfère opter pour un repas plus simple mais efficace, l'essentiel est de prendre plaisir à cuisiner et partager cette fin d'année avec ses proches. Rien de tel qu'un bon cocktail pour débuter la soirée de la Saint-Sylvestre et trinquer à la nouvelle année. Plutôt que de rester attablé encore une fois pendant de longues heures, on préfère un buffet où picorer des bouchées et verrines comme bon nous semble entre deux danses et une séance de karaoké. Mais quel que soit votre choix de menu, pour réussir vos repas de fêtes, no stress, le Chef vous distille ses conseils avisés.

Total Time 01 hours 30 minutes

Prep Time 030 minutes

Yield 0 personnes

Number Of Ingredients 1

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Foie gras is a product the French are all really proud of for a very good reason.What is foie gras, and where can one purchase it?For years, this delicacy that has won the hearts of gourmet food lovers all over the world. The secret to its production is the special goose and …
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Foie gras is a product the French are all really proud of for a very good reason.What is foie gras, and where can one purchase it?For years, this delicacy that has won the hearts of gourmet …
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'Terrine' foie gras wordt voorgekookt in een terrine-vorm en moet direct in de terrine worden geserveerd. 4. Doe de foie gras na het snijden op een bord. Tenzij je een blikje paté hebt gekocht, hoef je de foie gras …
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