Tournedos Rossini with baby potatoes

Difficulty Hard
Preparation 30 minutes
Cooking 25 minutes



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
    7.4 €7.40
    For 90 g (82,22 € / kg)

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