Cooking time: 8 min – Preparation time: 10 min – Serves: 4
Ingredients
4 tournedos
4 slices of sandwich bread
4 slices of foie gras
40 g butter
Salt, pepper
Preparation:
1. Cut the sandwich bread into rounds the same size as the tournedos. Butter both sides of each slice. Lightly toast the bread. Set aside.
2. On the preheated Kokko, sear the tournedos for 2 to 3 minutes on each side. The fat strip around the meat will come off during cooking; you can remove it.
3. On a plate, place the toasted bread and set the tournedos on top. Quickly sear the foie gras slices on both sides, then place them on the meat.
4. Serve the tournedos Rossini piping hot.
Tip: Feel free to make a sauce to accompany the tournedos. To do this, brown the fat trimmings and deglaze with a small glass of red port. For an even more delicious dish, add a thin slice of truffle on top of the tournedos Rossini.
