Tournedos Rossini with baby potatoes

plat 4 beef tournedos | 4 small slices of foie gras | 1 kg baby potatoes | 1 small jar of truffle pieces | 1 container of beef jus (jus de boeuf) from the brand Ariaké | 50 g butter | 1 bunch of thyme | 1 head of garlic | Salt | Fleur de sel <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Combine the potatoes with garlic and thyme in a saucepan filled with cold water. Add some salt and bring the water to the boil. Cook for 20 minutes.</span> <!-- <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen=" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/aCr1ce8VsHY?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Meanwhile, prepare the jus. Thin out the beef jus with hot water until it has a syrup-like consistency.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Add the truffle pieces. Keep the jus warm in a saucepan.</span> <!-- <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Pan-fry the foie gras slices with a bit of fleur de sel in a dry frying pan. Brown both sides of the slices and set them aside on a plate. Cover them immediately with tin foil to keep them warm.</span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">In the same frying pan, with the remaining fat from the foie gras, brown both sides of the beef fillets.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Add garlic, thyme and butter to the frying pan. Cook the beef, basting it with butter, until it reaches the desired doneness.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Arrange the potatoes, one tournedos and a slice of foie gras on each plate.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Drizzle with 1 tablespoon of jus and serve right away.</span> </div> </li> </ul> French PT25M PT30M
Difficulty Hard
Preparation 30 minutes
Cooking 25 minutes

Ingredients

Preparation

4 people
4 beef tournedos | 4 small slices of foie gras | 1 kg baby potatoes | 1 small jar of truffle pieces | 1 container of beef jus (jus de boeuf) from the brand Ariaké | 50 g butter | 1 bunch of thyme | 1 head of garlic | Salt | Fleur de sel
    • 1
      Combine the potatoes with garlic and thyme in a saucepan filled with cold water. Add some salt and bring the water to the boil. Cook for 20 minutes.
    • 2
      Meanwhile, prepare the jus. Thin out the beef jus with hot water until it has a syrup-like consistency.
    • 3
      Add the truffle pieces. Keep the jus warm in a saucepan.
    • 4
      Pan-fry the foie gras slices with a bit of fleur de sel in a dry frying pan. Brown both sides of the slices and set them aside on a plate. Cover them immediately with tin foil to keep them warm.
    • 5
      In the same frying pan, with the remaining fat from the foie gras, brown both sides of the beef fillets.
    • 6
      Add garlic, thyme and butter to the frying pan. Cook the beef, basting it with butter, until it reaches the desired doneness.
    • 7
      Arrange the potatoes, one tournedos and a slice of foie gras on each plate.
    • 8
      Drizzle with 1 tablespoon of jus and serve right away.

    Products :

    Natural fleur de sel

    Terre Exotique
    €7.40
    90 g (82,22 € / kg)

    Discover recipes :

    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris