Recipes, Main courses

Tournedos Rossini

Ingredients

  • 2 tournedos 2x200g
  • 3 foie gras escalopes or 1 lobe of foie gras
  • 3 slices of bread
Accompaniment
Quick mash
  • 3 potatoes
  • 2 carrots
Decoration
  • 1 small bundle of green asparagus
  • 1 small bundle of purple asparagus
  • 3 or 4 spinach leaves
Brown Sauce
  • 1 instant stock

Instructions

Cut the slices of bread to the size of the tournedos.

Fry the asparagus tips on a plancha with olive oil and thyme / rosemary.

Fry the tournedos for 3 to 4 minutes on each side with oil on the plancha. Fry the slices of foie gras for 2 minutes, making sure that they remain pink on the inside.

Toast the sliced bread on the plancha just after the foie gras.

Arrange the bread first, then the tournedos, then the pan-fried foie gras

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Nicolas RIEFFEL

Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

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