Tournedos Rossini with Porcini Mushrooms on Toast
Ingredients
- Ingredients
- 600 grams Beef fillet
- 300 grams Foie gras
- salt
- peppers (freshly ground)
- 4 Tbsps vegetable oil
- 100 grams fresh Porcini mushroom
- 2 Tbsps Tarragon
- 8 slices Toast
Preparation steps
Preheat the oven to 250° C (approximately 485° F) top and bottom heat. Rinse the fillets, pat dry, and trim off any excess fat or tendons. Cut into 1.5 cm (approximately 2/3 inch) thick tournedos. Rinse the foie gras, pat dry, and cut into 1 cm (approximately 1/3 inch) thick pieces. Season both the beef and the foie gras with salt and pepper. Heat 2 tablespoons oil in a pan over high heat and sear each side for 2 to 3 minutes. Transfer the meat to an oven-proof dish.
Place the meat into the preheated oven and cook until medium-rare (still pink), about 5 minutes. Clean the mushrooms and cut in half. Heat the remaining oil in a frying pan over medium-high heat and saute the mushrooms for 4 to 6 minutes. Season with salt, pepper, and tarragon. Remove the crusts from the bread and toast until golden brown.
To serve, top each piece of toast with one tournedo, a piece of foie gras, and half of a porcini. Serve garnished with tarragon.
