Tournedos Rossini with baby potatoes
Preparation 30 minutes
Cooking 25 minutes
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
1Combine 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.
2Meanwhile, prepare the jus. Thin out the beef jus with hot water until it has a syrup-like consistency.
3Add the truffle pieces. Keep the jus warm in a saucepan.
4Pan-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.
5In the same frying pan, with the remaining fat from the foie gras, brown both sides of the beef fillets.
6Add garlic, thyme and butter to the frying pan. Cook the beef, basting it with butter, until it reaches the desired doneness.
7Arrange the potatoes, one tournedos and a slice of foie gras on each plate.
8Drizzle with 1 tablespoon of jus and serve right away.