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.
Category: not set
Cuisine: not set
2 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal de
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 slices black truffle
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)