Cooking time: 8 min - Preparation time: 10 min - Serves: 4
Ingredients
4 tournedos
4 slices of sliced bread
4 slices of foie gras
40g of butter
Salt, pepper
Preparation:
1. Cut slices of sliced bread into circles the size of tournedos. Butter the sides of each slice. Lightly brown the slices of bread. Set aside.
2. On the hot Kokko, sear the tournedos for 2 to 3 minutes on each side. The bard that surrounds the meat will loosen during cooking, so you can remove it.
3. Arrange the bread on a plate and place the tournedos on top. Cook the slices of foie gras in a back-and-forth motion, then place them on top of the meat.
4. Serve the tournedos Rossini piping hot.
Tip: Don't hesitate to make a sauce to accompany the tournedos. To do so, brown the bards and deglaze with a small glass of red port. Finally, to make your dish even more flavourful, add a thin slice of truffle to the top of the tournedos Rossini.
