Tournedos Rossini

Ingredients:

4 beef tenderloin steaks

4 slices white bread

butter

100 gr paté foie gras

0.25 dl madeira

2 tablespoons butter

3 tablespoons flour

2.5 dl tasty (beef)bouillon

salt

pepper

butter

olive oil

4 cooked mushrooms

If shown, hover = photo = conversion

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

Preparation in advance:

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.

How to prepare:

Drain the paté, keep the madeira. Melt butter, add flour, stir 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.

Put the sauce on very low heat to keep warm and 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.

Place 1 tournedos on each slice of bread, top with a slice paté. Drizzle the madeira sauce over and garnish with a mushroom.

Serve with potato croquettes and a luxury vegetable.

First published: April 12, 2003, Netherlands

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Tournedos Rossini

Ingredients:

4 beef tenderloin steaks

4 slices white bread

butter

100 gr paté foie gras

0.25 dl madeira

2 tablespoons butter

3 tablespoons flour

2.5 dl tasty (beef)bouillon

salt

pepper

butter

olive oil

4 cooked mushrooms

If shown, hover = photo = conversion

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

Preparation in advance:

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.

How to prepare:

Drain the paté, keep the madeira. Melt butter, add flour, stir 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.

Put the sauce on very low heat to keep warm and 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.

Place 1 tournedos on each slice of bread, top with a slice paté. Drizzle the madeira sauce over and garnish with a mushroom.

Serve with potato croquettes and a luxury vegetable.

First published: April 12, 2003, Netherlands

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