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Before starting this Classic Beef Tournedos Rossini Skewers recipe, make sure you have organised all the necessary ingredients.
Cut the foie gras into 1cm thick slices. For this recipe, we used a partially cooked foie gras rather than a fresh foie gras with no seasoning.
Using a pastry cutter (diameter 4cm), cut four foie gras disks. Make sure the foie gras disks are compact (serve 2 disks per person).
Coat the foie gras with Mycryo® cocoa butter...
... and sear the disks in a hot frying pan...
... for one minute on each side. Set aside.
Cut the fillet steaks into large cubes.
Serve 3 cubes per person.
Assemble the ingredients on 2 skewers, alternating between the beef cubes and foie gras disks. Set aside.
Slice the baguette.
Coat each slice with Mycryo® butter and brown them in a very hot frying pan. Set aside.
Sear the skewers in the hot frying pan.
Turn the skewers over at regular intervals...
... so that all sides of the beef cubes...
... are evenly cooked.
Season with salt and pepper.
Remove the skewers from the pan and keep warm. Deglaze the frying pan with Noilly Prat. Reduce.
Moisten with thick veal stock.
Reduce again for a few minutes.
Finely grate the truffle over the sauce. Adjust the seasoning if needed.
Transfer the sauce into a small saucepan.
Mix briefly with a hand blender to obtain a homogeneous consistency.
Return to the heat and add the butter...
... while stirring gently so that the butter melts and incorporates progressively and brings a smoother consistency.
Place the skewer on the skewer holder (previously clipped on the plate).
Spread some truffle sauce on the plate...
... and place two slices of cooked bread. Just before serving, grate a few slivers of truffle over the plate.