tournedos-rossini

Foie Gras
Cold Serving Suggestions

Cut the Foie Gras in cubes. Toss it in a salad made with balsamic vinegar dessing, lettuce and croutons.
or
Put a generous slice on an cooked artichoke bottom
or
Spread it on warm brioche with fig chutney…

Ornement990-N50

tournedos-rossini

Beef and Goose Foie Gras Rossini Style

Recipe preparation:

Success is guaranteed with this dish.
Cook the steaks at your taste (as good old Frenchies, we will tell you rare is the best !).
Put a generous slice of foie gras on the steak when out of the pan. Place the Dauphine potatoes on each plate, and arrange the steak and Foie gras on it.
Pour some veal sauce on top and enjoy.

Ingredients:

– 4 cushions of rib steak
– 1 jar of goose Foie Gras
– 40 cl of veal stock reduced,
combined with Madeira wine
– Dauphine potatoes

Ornement990-N50

Ingredients:

For the beef puff pastry:

– 4 cushions of rib steak
– 1 Beef filet (1kg)
– 1 jars of duck foie gras
– 1 puff pastry
– 1 egg

For the mushroom Duxelle filling:

– 1 small-size onion
– 1 large shallot
– 30 g butter
– 300 g button mushrooms
– Parsley
– Salt, pepper

For the sauce:

– 1 truffle
– 750 ml veal stock
– ½ jar of duck foie gras

Duck Foie Gras
and Beef Puff Pastry

Recipe preparation:

Bake the beef filet until rare (20 mn – 200 °C/392°F) and let it cool at ambient temperature.
During that time, chop separately the onion, truffle, shallot, and parsley.
Wash and wipe the button mushrooms and remove the bottom. Chop them finely.

Melt the butter in a pan over low heat. Put the onion and shallot and stir. After a couple of minutes, put the chopped mushrooms and let it cook (still over low heat) until the water evaporates. The result should be almost creamy. Add salt, pepper and chopped parsley and let it aside.
Open the roast on its length. Rougly cut the foie gras and fill it with the duck Foie Gras and the mushroom Duxelle. Close the roast delicately, and roll it In the puff pastry, putting with the edges down. Beat the egg and brush it on the puff pastry.
Cook it for 25 to 30 mn at 200°C. (392°F).

Reduce the veal stock over low heat. Once reduced, add the chopped truffle and include the remaining foie gras, bit by bit, with a whip. Get the roast out of the oven and let it rest for 10 mn. Cut thick slices and serve with warm Perigord sauce.