Ingredients with Measurements:
- 4 (4-ounce) tournedos steaks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons cognac
- 2 tablespoons white wine
- 2 tablespoons shallots, minced
- 2 tablespoons truffle, minced
- 4 slices of foie gras
- 2 tablespoons heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Skillet
- Tongs
- Plate
Step-by-Step Instructions:
1. Heat the butter and olive oil in a skillet over medium-high heat.
2. Season the tournedos with salt and pepper.
3. Add the tournedos to the skillet and cook for 3 minutes per side, or until desired doneness.
4. Remove the tournedos from the skillet and set aside on a plate.
5. Add the cognac, white wine, shallots, and truffle to the skillet and cook for 1 minute.
6. Add the foie gras slices to the skillet and cook for 1 minute.
7. Add the heavy cream and stir to combine.
8. Return the tournedos to the skillet and cook for 1 minute.
9. Serve the tournedos with the sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 38 g
Carbohydrates: 4 g
Protein: 44 g
Substitutions for Ingredients
- For the tournedos, you can use filet mignon or ribeye steaks.
- For the cognac, you can use brandy or whiskey.
- For the truffle, you can use mushrooms.
Variations:
- You can add other herbs and spices to the sauce, such as thyme, rosemary, or garlic.
- You can use other types of cream, such as crème fraîche or sour cream.
Tips and Tricks:
- Make sure to season the tournedos before cooking to ensure maximum flavor.
- Cook the tournedos quickly to ensure they remain tender and juicy.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tournedos in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the tournedos on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish the tournedos with fresh herbs, such as parsley or chives.
Pairings:
This dish pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Sauteed greens
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or white wine to thin it out.
- If the sauce is too thin, add a tablespoon of butter to thicken it.
Food Safety Advice:
- Make sure to cook the tournedos to an internal temperature of 145°F.
- Make sure to discard any leftovers after 3 days.
Food History:
Tournedos Rossini is a classic French dish that was created in the 19th century by French chef Auguste Escoffier.
Flavor Profiles:
This dish has a rich and savory flavor, with notes of butter, cognac, and truffle.
Serving Suggestions:
This dish is best served with a side of mashed potatoes or roasted vegetables.
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Region: French