Tournedos Rossini Recipe
Alberta beef tenderloin, foie gras, celery root, truffle sauce
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Ingredients
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Beef
Foie Gras
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Celery Root Purée
Peel and chop the celery root into small cubes. In a pot, melt the butter over medium heat, add the celery root, and sauté for about 5 minutes. Add water to cover, season with salt and pepper, and simmer until tender, about 15-20 minutes. Drain and blend until smooth. Set aside.
- 2
Cook the Beef Tenderloin
Season the beef tenderloin with salt and pepper. Heat a skillet over high heat, add a little oil, and sear the tenderloin on both sides until desired doneness (about 4-5 minutes per side for medium rare). Remove from heat and let rest.
- 3
Sear the Foie Gras
In the same skillet, reduce heat to medium and add the foie gras slices. Sear for about 1-2 minutes on each side until golden brown. Remove and set aside.
Sauce Preparation
- 4
Make the Truffle Sauce
In the same pan, add chopped shallots and cook until softened. Deglaze with red wine and reduce by half. Add the beef stock and truffle oil, simmer until thickened. Adjust seasoning if necessary.
Plating
- 5
Plate the Dish
On each plate, create a bed of celery root purée. Place the beef tenderloin on top, followed by the seared foie gras. Drizzle with truffle sauce before serving.
