AS A TOURNEDOS ROSSINI IN TRUFFLE
WINE SUGGESTION: A MOULIN DE COSTES THRUST OR A CHATEAU ROUVIERE RED
A market for 4 people:
• 450 to 500 g of fillet of beef, each por tion doing 100-120 g
• 160 g of fresh duck liver
• the girolles, 100-120 g
• of the truffle, 30 to 40 g
For beef juice, you use:
• adornments from your net.
A flavoured of topping:
• 2 carrots,.
• 2 onions,
• a celery branch,
• a bouquet garni.
Variety of truffle: black truffle
Then, you decorate your net, that is, you remove the fragments of fat, surpluses that adversely affect the good presentation of the net and you roast enough to keep rose, 10 minutes is enough: you remove the Twine and you let rest, warm.
You poêlez your foie gras oil and you season it, at the time of use.
You have prepared your beef juice. you have cut into small cubes your trimmings just now:
You good color and you add the vegetables cut in small pad and the bouquet garni.
You get wet with water or white background.
You leave in cooking to reduce small boiling: in the end, you dégraissez and you link with a roux of butter and flour cooked. And you go to the Chinese.
You present thus: the tenderloin is cut into medallions. You make a on the base, top your foie gras pan-fried and erased its fatty, a new medallion, and the truffles into strips. Around, come the girolles, they also poêlées at the last moment, and you patches your beef juice at all.
Restaurant Chez Bruno