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8 3-ounce tournedos (90 g each)
clarified butter, as needed
8 croutons, cut to the size of the tournedos

8 1-ounce slices foie gras (30-g slices)
8 truffle slices
4 ounces madeira
8 ounces demi glace
salt and pepper, to taste
Servings: 4
1. 1. Sauté the beef in clarified butter to the desired doneness. Place each tournedo on top of a crouton. Top each with a slice of foie gras, then a slice of truffle. Hold in a warm place.

2. 2. Degrease the pan. Deglaze the pan with the Madeira and add the demi-glace.

3. 3. Reduce the sauce to the desired consistency and adjust the seasonings.

4. 4. Warm the tournedos briefly under a broiler or in the oven. Pour the sauce around the tournedos. Garnish with watercress, sautéed asparagus and château potatoes.
 
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