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Ingredientes
- 4 7oz (200 g) tournedos
- 4 escalopes raw duck, foie gras, 3 to 3½oz (100 g) each
- 1 truffle 40/50 g
- 1 1/3 tbsp (2 cl) grape seed oil
- 2 tsp (10 g) butter
- fleur de sel and pepper
- 2 2/3 tbsp (4 cl) Madeira
- 1 1/3 tbsp (2 cl) Cognac
- 7 tbsp (10 cl) demiglace veal
- 2 2/3 tbsp (4 cl) truffle juice
- 3 tbsp (40 g) butter
Direcciones
- Brush truffles and cut 4 good slices of truffle.
- Chop the remainder of the truffle
- Heat grape seed oil in frying pan over high heat
- Sear tournedos in frying pan on first side for 3 min
- Turn tournedos
- Heat 2 tsp (10 g) butter on top, salt with fleur de sel and pepper.
- Cook 3 min
- Remove tournedos from fire and set aside on warm grill. Let meat rest, making sure not to let them soak in their cooking juices. You can also put meat on a face down platter so the juice runs under the platter.
- Dispose of fat from cooking tournedos and deglaze frying pan over high heat with the Madeira and cognac.
- Add in veal demiglace, meat's cooking juices and truffle juice and
- Reduce to half
- Add in rest of minced truffle.
- Let cook 2 more min
- Add in 3½ tbsp (50 g) creamed, softened butter and mix well
- Fry escalopes of foie gras in very warm frying pan for 30 to 45 seconds on each side.
- Place tournedos in center of heated plate
- Place slice of fried foie gras on top of meat
- Sprinkle a dash of fleur de sel on foie gras and add in a turn of the peppermill
- Place slice of truffle on foie gras
- Pour sauce around meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 102 | 94% |
| Total Fat 11.62g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 78mg | 3% |
| Potassium 13mg | 0% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.22g | 1% |
| Protein 0.31g | 0% |
