Tournedos Rossini Sauce
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Sea salt and freshly ground black pepper.
Tournedos rossini sauce. Add the veal stock mixture bring to a quick boil then remove from heat and stir in the remaining butter to make a silky sauce. 1kg fillet steak cut into 4 equal pieces. A tournedo is a perfect center cut filet mignon from the tenderloin.
Turn the heat to low and cook for a further two minutes. 1 tbsp olive oil. Then add the reduced sauce.
100g of unsalted butter. 1 black truffle fresh thinly sliced. Season the beef with salt and freshly ground black pepper.
Tournedos should always have the chain muscle that runs along one side of the filet removed. 200ml 7fl oz beef stock. For the beef tournedos rossini.
4 slices of bread optional. 2 3 cup of port wine. 4 beef tenderloin tournedos with bacon on the edges about 250 g each.
On each of two plates place. 2 3 tablespoons of olive oil. 2 3 tablespoons of butter.