France

Tournedos Rossini, Sauce Porto-Truffe

Name: Tournedos Rossini, Sauce Porto-Truffe
Yield: 10 portions
Cuisine: France
Ingredients: 10 beef fillet tournedos, 180 g each; 10 slices of fresh foie gras, 50 g each; 10 crispy bread croutons; 1 L reduced veal stock; 250 ml Porto wine; 100 ml Madeira wine; 35 g black truffle; 80 g clarified butter; 80 g cold butter; Salt and freshly ground pepper, as required

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions

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