Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style – a delicious recipe with sunflower oil, beef filets, Salt, gras, Vegetable Bouquetiere, black truffles. Easy to follow and perfect for any occasion.
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In a medium saute pan, heat the sunflower oil over medium-high heat.
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Season the fillets with salt and pepper.
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Sear the fillets until golden brown on each side to the desired degree of doneness.
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Drain on a paper towel-lined plate.
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Over high heat, heat a small non-stick pan or skillet.
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Season the slices of duck foie gras with salt and pepper.
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When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side.
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Drain on a paper towel-lined plate.
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To serve, in the middle of each plate, arrange the bouquetiere of vegetables.
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On top of the vegetables, place a fillet.
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On the top of the fillets, put a slice of foie gras.
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On the top of the foie gras, add the slices of black truffle.
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Pour the sauce delicately around the vegetables.
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20 pieces carrots, tourneed, medium size
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4 tablespoons granulated sugar
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4 tablespoons unsalted butter plus 2 tablespoons unsalted butter
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Salt and freshly ground pepper
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20 pieces turnips, tourneed, medium size
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4 tablespoons finely chopped fresh curly parsley
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1 handful sea salt
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12 tablespoons string beans
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1 teaspoon finely chopped shallots
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20 pieces potatoes, tourneed, medium size
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1 tablespoon sunflower oil
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3 tablespoons freshly made clarified butter
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Vegetable Bouquetiere:
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Put the carrots in 1 saute pan and the turnips in another.
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Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter.
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Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender.
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To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter.
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Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender.
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Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel.
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When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color.
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Season the carrots and turnips individually.
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Divide 2 tablespoons of chopped parsley among the saute pans.
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Remove from heat and set aside.
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To cook the string beans, bring a small pan full of water to boil.
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Add a large handful of sea salt.
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When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'.
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Refresh the string beans in cold water with the ice cubes.
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To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes.
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Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes.
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Season, to taste.
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Put the potatoes in a small pan.
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Add water up to the top of the potatoes.
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Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes.
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Drain the potatoes.
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In a skillet or a saute pan, heat the clarified butter over high heat until very hot.
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Carefully add potatoes and cook until golden brown.
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Season with salt, to taste.
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Drain the clarified butter from the pan.
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Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes.
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Set aside and keep warm.
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2 large shallots, finely sliced
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1 clove garlic, finely sliced
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1 large bouquet garni
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1/2 teaspoon cracked black pepper
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2 cups Madeira wine
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2 tablespoons cognac
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3 cups fresh brown veal stock
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4 tablespoons fresh duck foie gras, broken into small pieces
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1/2 piece black truffle, finely chopped
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1 tablespoon unsalted butter
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In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac.
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Bring to a boil and then simmer until the Madeira is completely evaporated.
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Add the brown stock and let it reduce by half.
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Strain the sauce through a fine-mesh strainer.
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Pour the sauce into a saute pan.
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Add the foie gras and the finely chopped black truffle.
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Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat.
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Season, to taste.
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Set aside and keep warm in a bain marie.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tablespoons sunflower oil, 4 (7-ounce) beef filets, Salt and freshly ground pepper, 4 (3-ounce) portions fresh or frozen duck foie gras, and more.
Yes, Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.