Tournedó Rossini

Go to Image Tournedó Rossini

Ingredients for 4 people

  • 1 slice of spelt bread
  • 200 grs beef sirloin steak
  • 40 g foie mi-cuit

For the Rossini sauce

  • 10 g shallot
  • 5 g butter
  • 10 cl cognac
  • 10 cl port wine
  • 100 g demi-glace (reduced dark meat stock)
  • 15 grs fresh duck foie
  • 4 g black truffle

For the garnish

  • 50 g onion confit
  • 5 grs garlic
  • 15 grs potato mirepoix poached
  • 150 g roasted red pepper
  • 25 g boletus edolis

Grill the sirloin on the griddle until a golden crust forms around it. Season to taste.

The sauce: Fry the finely chopped shallot in butter. Flambé with the cognac and port. Add the demiglace. Add the fresh foie and cook for 8 minutes. Mash everything and strain. Finally, cut the sauce with black truffle oil or truffle slices.

Garnish: Fry the onion cut into julienne strips until it is a honey or golden colour. Add the roasted pepper and the boltus. Sauté and cook. Finally, add the poached potato and sauté.

Presentation: For the presentation, grill the slice of spelt bread and place it on one side of the plate. Place the meat on top and the foie mi-cuit on top. Cover the whole with the sauce and place the garnish next to it.

La limpieza y utilizar pimentón de la vera, cortar los callos en trozos pequeños (que es lo típico de la zona).