Tournedos Rossini

medallions of tenderloin with marrow
Tournedos Rossini
Portions 4
  1. 4 steaks of beef tenderloin or Tournedos, about 4 to 5 centimeters thick
  2. 1 tablespoon oil
  3. 1/2 teaspoon of salt and 1/8 teaspoon pepper, for marinating steaks
  4. 1 tablespoon oil
  5. 1 tablespoon butter
  6. 1 shallots, minced
  7. 1 scoop
  8. 1/8 teaspoon black pepper, freshly ground
  9. 1/2 teaspoon salt
  10. 50 grams of tole gras pate
  11. 1/4 wine cup Sauternes, Madeira or Marsala.
  1. Rub the steaks with the tablespoon of oil, the 1/2 teaspoon of salt and 1/8 teaspoon pepper and leave aside by 30 minutes.
  2. FRY until golden brown on both sides in skillet steaks, with the oil and butter hot. They are separate. The shallots are added to the Pan, the rest of the pepper and salt and cooking to wilt. Added the pate of foie gras that is crushed with a fork to form a paste. Add the wine and cooked until almost evaporate, Add steaks to the Pan and cook for 2 a. 3 minutes. Serve immediately bathed with sauce.
Recipes easy to https://recetasdecocinafaciles.NET /

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