To the general public : Give taste to your desires.
Who are we ?
Our other activities
Foie gras and cepes tournedos
Preparation time :
10 mn - 1h35 cooking
Number of people :
4 filet of beef tournedos (2 cm width)
4 grilled bread slices buttered and garliced
2 slices of pork belly diced
4 slices of foie gras nature
2 shallots and 1 onion finely minced
2 tablespoon of flour
1 tablespoon of tomato sauce
1 liter of beef stock
1 glass of Madere wine
1 bouquet garni (parsley; thyme; bay leaves; a branch of celery...)
8 small whole boletus
1 tablespoon of olive oil
In a very hot pan, fry the muschrooms in olive oil. Remove and drain.
Seize pork belly, shallots and onions. Add flour, tomato sauce, stock and bouquet garni. Salt and pepper.
Lower the heat to simmering 1 hour, drain in a sieve. Add the boletus already cooked and reheat 30 minutes.
Salt and pepper the tournedos and sauté them quikly in a pan at very high temperature.
Place each tournedos on toast on a service platter.
Cover with the stimming sauce, place the boletus around and add a slice of foie gras previously at room temperature on each tournedos. When serving, add the Madère wine.