Tournedos Rossini

Go to all recipes for: Beef, Christmas menu 

Ingredients:

4 beefsteaks

4 slices white bread

butter

100 gr paté foie grass

0.25 dl madeira

2 tablespoons butter

3 tablespoons flour

2.5 dl tasty bouillon

salt

pepper

butter

olive oil

4 cooked mushrooms

Preparation:

© Janneke's Recipe pages - meat meals, beef, Yule dinner

Cut the cold paté in 4 equal slices and marinate 1-2 hours in the madeira. Cut the slices bread to the size of the tournedos and fry in little butter golden brown.

Prepare:

Drain the paté, keep the madeira. Melt butter, add flour and simmer till pale brown. Add while stirring the bouillon and bring the sauce to a boil. Cook about 2 minutes, lower the heat, add madeira and season with salt and pepper. Keep the sauce warm. Place the bread on preheated dishes.

Warm the slices paté in some butter in a small sauce pan.

Fry the tournedos in a mixture of butter and olive oil on both sides brown in a frying pan. Put 1 tournedos on each slice bread and top with a slice paté. Drizzle the madeira sauce over and garnish with a mushroom.

Serve with potato croquettes and a luxuary vegetable.