Tournedos Rossini Style With Glazed Vegetable Bouquetiere Sauce Perigueux Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOURNEDOS ROSSINI



Tournedos Rossini image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

6 4- to 5-ounce slices filet mignon, 1 inch thick (1 1/2 to 2 pounds total)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 4-ounce can pate de foie gras
1/4 cup Marsala wine
1/4 cup warm brandy
1 tablespoon finely chopped parsley

Steps:

  • Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
  • In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
  • Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
  • Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
  • Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
  • Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 398 milligrams, Sugar 0 grams

TOURNEDOS ROSSINI



Tournedos Rossini image

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

More about "tournedos rossini style with glazed vegetable bouquetiere sauce perigueux style recipes"

TOURNEDOS ROSSINI RECIPE WITH PATE
Vegetable Bouquetiere, recipe follows: 4 slices black truffles (not too thick) Perigueux Sauce, recipe follows: 20 pieces carrots, tourneed, medium size: 4 tablespoons granulated sugar: 4 …
From tfrecipes.com


TOURNEDOS ROSSINI RECIPE - GREAT BRITISH CHEFS
This Tournedos Rossini recipe from Richard Turner does nothing to dispel the belief that classic French food is spectacularly rich and decadent. The joy lies in the fabulously heady, umami …
From greatbritishchefs.com


TOURNEDOS ROSSINI - JAMES MARTIN CHEF
To make the sauce, pour the madeira into a saucepan and bring to the boil. Then, add the demi glace, reduce by half and finish with the butter and sauteed mushrooms. Meanwhile, pan fry …
From jamesmartinchef.co.uk


TOURNEDOS ROSSINI RECIPE DELIA
Steps: Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
From tfrecipes.com


TOURNEDOS ROSSINI STYLE WITH GLAZED VEGETABLE BOUQUETIERE SAUCE ...
Vegetable Bouquetiere: Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter.
From food-recipe.info


TOURNEDOS À LA ROSSINI WITH PERIGUEUX SAUCE - BOSSKITCHEN
Ingredients. 4 medallions (tournedos), approx. 120g each from the rear center piece the fillet, beef or veal, depending on the taste; 1 tablespoon clarified butter; 4 slices foie gras, mi cuit, …
From bosskitchen.com


TOURNEDOS ALLA ROSSINI RECIPE - DELICIOUS ITALY
Sep 6, 2010 Place the beef 'tournedos' on the each slice of bread and keep warm. Put the Marsala wine in the pan where you cooked the meat, stir and pour this sauce over each …
From deliciousitaly.com


TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE …
4 (7-ounce) beef filets 4 slices black truffles (not too thick); 20 pieces carrots, tourneed, medium size; 20 pieces turnips, tourneed, medium size; 4 tablespoons finely chopped fresh curly parsley; 12 tablespoons string beans; 1 teaspoon …
From punchfork.com


TOURNEDOS ROSSINI RECIPES
TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE. 6 8 . ... Vegetable Bouquetiere, recipe follows: 4 slices black truffles …
From tfrecipes.com


TOURNEDOS, ROSSINI STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE ...
sauce Perigue Tournedos, Rossini style with glazed vegetable bouquetiere, sauce Perigueux style Category: Entree Ingredients: 4 pieces beef fillets, 7 ounces each [200-220 gr] 4 …
From cruisegourmet.com


ROSSINI SAUCE FOR STEAK RECIPES
Steps: Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks …
From tfrecipes.com


TOURNEDOS ROSSINI – LA FERME ST JACQUES
Mar 17, 2016 Coat the tournedos pieces with olive oil and black pepper and sear them in the hot pan 1 min form each side. Rest the meat for 5 min. Remove the duck liver from the fridge and sear them on a medium fire without adding any …
From lafermestjacques.com


TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE ...
Get full Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style Recipe ingredients, how-to directions, calories and nutrition review. Rate this Tournedos …
From recipeofhealth.com


TOURNEDOS ROSSINI STYLE WITH GLAZED VEGETABLE BOUQUETIERE SAUCE ...
Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with …
From tfrecipes.com


SAUCE POUR TOURNEDOS ROSSINI RECIPES
Vegetable Bouquetiere, recipe follows: 4 slices black truffles (not too thick) Perigueux Sauce, recipe follows: 20 pieces carrots, tourneed, medium size: 4 tablespoons granulated sugar: 4 …
From tfrecipes.com


GLAZED BEEF TOURNEDOS RECIPES
TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE. 6 8 . ... Vegetable Bouquetiere, recipe follows: 4 slices black truffles …
From tfrecipes.com


TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE ...
Get Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style Recipe from Food Network
From foodnetwork.cel28.sni.foodnetwork.com


Related Search