Veal Tournedos Rossini with Spicy Vegetables
Bernard Dance, Chef de Cuisine
Serves 4
- 4 fillets of veal tournedos (each weighing 5 oz.)
- 4 fresh duck foie gras (1 3/4oz. each)
- 4 slices of black truffle
- 3.5 oz. of minced truffle trimmings
- 4 round croutons
- 1.55 oz. of madere
- 10 oz. of veal stock or some demi-glace
- 7 oz. of fresh butter
- salt and pepper
- five spices
Garnish
Potatoes, carrots, turnip, celery, zucchini boil up two pieces of each.
Boil some French beans.
Pan-saute the vegetables in butter and five spices.
Saute the foie gras escalops and the slices of truffle in butter.
Fry the croutons.
Pan-fry the tournedos in butter, season.
Skim the pan with and put the madere, and minced truffle trimmings
Reduce the madere then add the veal stock.
Leave the pan to reduce and simmer once again.
Season to taste,
Monter au beurre.
Place the tournedos on the crouton, followed by the foie gras escalope and
then the slice of truffle. Coat with sauce and garnish round the edge.
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