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Tournedos "Rossini"

4 servings

Ingredients

• 160 g Tenderloin (tournedos)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Oil (nach Bedarf)
• Fat (for frying) (nach Bedarf)
• 2 Stk White bread (slices, crusts removed)
• 40 g butter
• 2 Stk Goose liver (sliced)
• Flour (nach Bedarf)
• 2 Stk mushroom caps
• Lemon juice (nach Bedarf)
• 2 Stk Truffle (sliced)
• 1 TL Tomato purée
• Madeira (wine) (nach Bedarf)

Instructions

1. Season two tenderloin pieces of 80 g each with salt and pepper and brush with oil.
2. In very hot fat or on a grill, quickly sear both sides to medium-rare.
3. Toast two white bread slices (without crust, cut to the size of the meat) in 40 g butter until light golden, remove, and arrange on a plate; place the tournedos on top.
4. Dust two small foie gras slices with flour, salt, and pepper; clean two mushroom caps, sprinkle with lemon juice, salt, and pepper.
5. Sauté both in the remaining butter.
6. Alternate one foie gras slice, one mushroom cap, and one truffle slice on top of each tournedo.
7. Stir one teaspoon tomato paste into the cooking butter, add a splash of Madeira, and bring to a boil.
8. Pour this sauce over the arranged dish and serve immediately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.