Tournedos rossini

Hi! How goes it? Today was super tasty, and excessive.Remember that dish called Tournedos rossini that I made on the 17th december 2020 with Julia? Heres the link if you’re interested. Well yeah its that. Filet steak, served on toast, topped with foie gras and truffle served with a “Sauce Périgueux”. It is the definition of excess, but I quite like it…

So I basically fried some beef scraps in butter, added some truffle juice, some stock and some flour and boiled for 10 minutes, when I was ready to serve I whisked in some butter ( not in the recipe but their sauce is clearly glossy from butter) and poured into some jugs. I then fried some bread, foie gras and steak. Brushed the bread with some meat glaze put it all together and put it in the oven for 1 minute. I plated up and put a couple of shavings of truffle on top. It was incredibly tasty. We used goose foie gras for the first time in years, it is so much creamier and an all round masterpiece of a thing. The sauce was unlike any sauce I’ve ever made. I think it’s because I used stock and browned meat, it produces an amazing result, and I was right to add butter. The steak was also surprisingly tasty for filet, usually they’re fairly tasteless. The truffles were slightly lost in the mix, not half as much as last time (much better truffles) but I would add diced truffle in the sauce to really amplify the shroominess.

Well then, that was interesting . It was a bit like a glorified steak sandwich, (I had to eat a bit with my hands so as to assert dominance over haute cuisine) but it was nice. I have to go and take some drugs now because I’m getting withdrawal and myh ands ar a bitt shky,.