Tournedos À La Rossini with Perigueux Sauce

Summary

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, approx. 1 cm thick, in the dia the tournedos, from duck or goose, available in delicatessen shops
• 1 truffle, black, 0-20g
• 2 tablespoon cognac
• Salt (fleur de sel)
• pepper

For the sauce:

• 1 shallot (s), finely diced
• 250 g mushrooms, cut into small cubes
• 1 tablespoon goose fat, or duck fat, or butter for frying the shallot and mushrooms
• 150 ml jus (veal)
• 25 ml Madeira
• 2 tablespoon crème fraîche
• salt and pepper
• 1 tablespoon butter, for the brioches and the remaining truffle slices
• 4 slices brioche, the same dia as the tournedos, alternatively butter toast or other white bread

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Instructions

1. Prepare the side dishes not listed here of your choice so that they can be ready for serving in a very short time. My recommendation: Macaire potatoes and mixed carrots, peas and snow peas.
2. Fix the tournedos at the edge with kitchen twine so that they stand about 4-5 cm high. Since they are cut from the thinner rear center section of the fillet, they are slightly smaller in diameter than traditional filesteaks.
3. Fry in clarified butter for 3-4 minutes on each side, at the beginning with slightly increased heat, later with normal heat, season with salt and pepper. Now lay it on its side and slowly roll it through the pan once so that the edge is also lightly browned. Now place in the 80 ° warm oven to rest for 6-10 minutes, depending on the desired cooking state.
4. For the sauce, first steam the shallot and a little later the mushrooms in the lard or, depending on your taste, in the butter. Cut the truffle into thin slices 30 minutes beforehand, place in a small container and pour the cognac over it, let it steep. Then pass this through and add to the mushrooms to deglaze. Immediately dice half of the truffle slices very finely and also add to the mushrooms. Now fill up with the veal jus and reduce to 1/4, remove from the fire, pour in the Madeira and stir in the creme fraiche, season with salt and pepper, set aside and keep warm.
5. Briefly steam the remaining truffle slices in a little butter until soft. Toast the brioche slices or brown them lightly on both sides with a little butter in a pan and then place a medallion on each, remove the thread.
6. Heat a heavy pan without fat very much and fry the foie gras for a few seconds on both sides and place on the tournedos. Nap with the sauce. Add the side dishes of your choice.
7. Note: Foie gras mi cuit is poached, half-cooked liver. You can get them in larger pieces in delicatessen shops and simply cut a 1 cm thick slice with a sharp knife for each tournedo. Practically, the dia is similar to that of tournedos. You can put the slices on the warm meat even in this state, as they would then melt easily. But seared briefly, this product turns into a unique taste explosion in a flash, which harmonizes wonderfully with the meat and the Madeira truffle sauce.
8. A celebratory meal for a very special occasion, cheers for the gourmet Rossini.

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