Tournedos Rossini

Summary

Prep Time	5 hrs
Cook Time	1 min
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Instructions

For the basic stock, wash and dry the veal bones and feet, blanch if necessary. Mix with a little oil and roast in the oven at 200 ° C top / bottom heat for about 30 - 40 minutes. Then take it out of the oven and let it cool down completely.
Meanwhile, finely dice the onions, carrots and celery. Fry them in a large saucepan with a little clarified butter or any remaining fat from the roasting bones until the vegetables begin to take on color.
Then add the tomato paste and roast for a few minutes, but not too strong. The vegetables must not become bitter! Put the bones and the veal feet in the saucepan, add the bay leaves and pepper and fill up with 7 liters of ice-cold water. Boil.
As soon as the water boils, reduce the heat significantly. Only isolated bubbles should rise. Let simmer for 10 hours. Meanwhile, repeatedly skim off the foam that forms.
After the cooking time, remove the bones and drain the stock through a sieve. Then let it cool and remove the cooled fat.
Repeat all steps of the basic fund for the double bone attachment. Instead of adding 7 liters of cold water, add 5 liters of basic stock from the first batch and fill up with 2 liters of cold water.
For the demiglace, roughly chop the shallots. Reduce the wine with the shallots to about 300 ml and pass through a sieve. Add to the second set of bones and reduce everything to 1 - 2 l over moderate heat, depending on your taste.
Bring the finely chopped truffles to the boil with the Madeira and reduce. Simmer the shallots in the red wine. Top up the demiglace and bring to the boil briefly.
Strain the sauces through a fine sieve with the truffles. Reduce again slightly for 5 minutes, assemble with frozen flakes of butter and, if necessary, season with salt.
For the tournedos, tie the fillet steaks around with kitchen twine, place in a bag with rosemary and butter and vacuum seal. Cook in a water bath at 55 ° C for about 1 hour. Then fry briefly on all sides in a hot pan.
Remove the sand and greens from the carrots under warm running water, peel them and leave a small part of the greens on them. Put the carrots together with all the ingredients in a boiling bag and vacuum seal fully.
Cook for 35 minutes in a water bath at 85 ° C. Then collect the garsud and reduce to a syrupy level in a pan over medium heat. Glaze the carrots briefly in it.
Cut the potatoes into an octagon and halve in the middle so that there are 10-12 octagons. Soak in water for at least 15 minutes so that a little starch can be removed.
Then pat dry and fry in a small pan with clarified butter on one side for 5 - 10 minutes until golden brown. Then turn it over, season with salt, add garlic and thyme and pour in the broth. Cook at 200 - 220 ° C top / bottom heat in the oven for half an hour.
Melt the butter for the brioche. Beat the eggs with the whisk and gradually stir in the butter. Add sugar and salt. Warm the milk in the small saucepan, add the yeast to the lukewarm milk and dissolve while stirring.
Put the flour in the bowl of the food processor and add the egg and butter mixture, as well as the yeast milk. Knead everything for a good 5 minutes on a low level to form a smooth dough. Cover and let rise in a warm place for about 45 minutes.
Grease a mold. Knead the yeast dough vigorously, pour it into the mold and let it rise for another 30 minutes.
Preheat the oven to 180 ° C, whisk the egg yolks with the milk and brush the brioche with it. Bake on the lowest rack for about 30 - 40 minutes until golden brown.
To serve, cut the brioche open, cut out rounds, brown in butter and place on the plate. Position a tournedo on it.
Arrange the carrots and french fries fondant on the plate and top everything with the Périgueux sauce.
Sebastian prepared this recipe as a main course on Monday, February 22nd, 21 on the show “The Perfect Dinner” - Day 1 from Nuremberg.