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Tournedos Rossini with black truffle
- 4 tournedos
- 15g of butter
- 4 slices of foie gras
- 4 tablespoons of Madeira
- 50g Truffle juice
- 1 fresh black truffle (about 25g)
Slice some nice slices of bread and brown them in the oven.
Brown the tournedos in a frying pan with a knob of butter. Keep them warm.
Cut the slices of foie gras and brown them in the pan used to cook the tournedos.
Deglaze the pan with the Madeira and the truffle juice.
On the slices of toast, put the foie gras, then the tournedos and the truffle cut into thin slices. Drizzle with the cooking juice.