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Tournedos Rossini With Chatue Potatoes
6
2
1
Slice Fois Gras; 1/4" thick and 2" in diameter
4 Slice Black truffles
/2 Cup Madeira
Salt; to taste
Freshly−Ground black pepper; to taste
1
6
6
8 Tourneed potatoes
Fillet mignon −; (6 to 8 oz ea)
Canapes; (rounds of white bread sauteed in Butter)
Salt; to taste
Freshly−Ground black pepper; to taste
1
2
2
1
0 Tablespoon Butter
Tablespoon Arrowroot
Cup Veal stock
Tablespoon Finely−chopped parsley
Preheat the oven to 400 degrees. Season the Foie Gras with salt and pepper.
Place the Foie Gras in a shallow dish and cover with 1/4 cup of the Madeira.
Soak the truffle slices in the remaining 1/4 cup of Madeira. Marinate the
Foie Gras and truffles for 10 minutes. Remove the Foie Gras and truffle
slices, reserve the Madeira. In a saute pan, melt 8 tablespoons of butter.
Add the potatoes to the melted butter and season with salt and pepper. Saute
the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast
the potatoes until golden−brown and tender, about 20 minutes, shaking the
pan every five minutes. Season the fillets with salt and pepper. In a large
saute pan, heat 2 tablespoons of butter. When the butter has melted, add the
fillets and sear for 3 to 4 minutes on each side. Remove from the pan. Place
the canapes in the saute pan and arrange the fillets on top. Place the pan
in the oven and roast for 6 to 8 minutes for medium−rare. In a hot saute
pan, sear the Foie Gras for 1 to 2 minutes on each side. Remove the foie
Gras and drain on a paper−lined plate. Dissolve the arrowroot in 2
tablespoons of the reserved Madeira to form a slurry and set aside. Add the
reserved Madeira, truffles and veal stock to the Foie Gras fat. Bring the
liquid up to boil and whisk in the slurry. Boil the liquid for a couple of
minutes and then reduce to a simmer. Cook the sauce for 3 to 4 minutes.
Season with salt and pepper. To serve, remove the fillets and potatoes from
the oven. Place the fillets in the center of each plate. Arrange three
potatoes around each fillet. Top each fillet with a piece of seared Foie
Gras. Spoon the sauce over the top of the Foie Gras and garnish with
parsley. This recipe yields 6 servings.
Tournedos Rossini With Chatue Potatoes
623
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