Tournedos Rossini by Chef Valérie Dumont

Ingredients for 4 people:

• 4 tournedos
• 500 g of sweet potatoes
• 4 slices of raw duck foie gras
• 4 clusters of cherry tomatoes
• 20 cl of heavy cream
• 20 g of butter
• 1 tablespoon of olive oil
• 1 shallot
• 10 cl of Madeira
• 10 cl of veal stock
• A few slices of truffle

Instructions:

1. Preparation of Sweet Potatoes:

   1. Peel the sweet potatoes and cut them into small pieces.
   2. Cook the pieces in a pot of boiling salted water for about 20 minutes, or until tender.
   3. Drain them and mash them with a fork or potato masher.
   4. Add the cream, olive oil, butter, salt, and pepper. Mix well.
   5. Keep warm.

2. Cooking the Cherry Tomatoes:

   1. In a sauté pan, heat a little olive oil.
   2. Add the cherry tomatoes, season with salt and pepper, and cook on low heat until they are lightly caramelized.

3. Cooking the Tournedos:

   1. Heat the olive oil and butter in a large pan over low heat.
   2. Sear the tournedos in the hot pan for 4 to 5 minutes on each side, depending on thickness and desired doneness (rare, medium-rare, etc.).
   3. Set the tournedos aside once cooked.

4. Preparing the Madeira Sauce:

   1. In the same pan, sauté the finely chopped shallot in the remaining butter until it becomes translucent.
   2. Deglaze with the Madeira, scraping the cooking bits.
   3. Add the veal stock and let it reduce by half for about 10 minutes.
   4. Stir in the heavy cream and let it simmer for a few minutes until the sauce thickens slightly.

5. Preparing the Duck Foie Gras:

   1. In a separate pan, heat a little butter.
   2. Cook the slices of raw duck foie gras for about 2 minutes on each side, or until golden and cooked to your liking.

6. Plating:

   1. Place a spoonful of sweet potato puree in the center of each plate.
   2. Place a tournedo on top of each bed of puree.
   3. Add a slice of foie gras on top of each tournedo.
   4. Garnish with a few caramelized cherry tomatoes and slices of truffle for a luxurious touch.
   5. Drizzle the tournedos with the Madeira sauce.

Enjoy!

Presentation Tips: For an even more elegant touch, you can add microgreens or fresh herbs to garnish the dish. Serve it with seasonal vegetables or sautéed potatoes.

Recommended Wines to Pair with Tournedos Rossini:

Red Wine:

• Bordeaux (Médoc or Saint-Émilion): These powerful red wines, rich in tannins with aromas of dark fruits and cedar, pair perfectly with the richness of the tournedos, foie gras, and Madeira sauce.
• Château de Pizay, Beaujolais: A lighter red wine with pleasant acidity, ideal for a more elegant meal while still being full of flavor.

White Wine:

• Burgundy Chardonnay: A rich, slightly oaky Chardonnay that pairs well with the foie gras and creamy texture of the sauce, balancing the flavors of the dish.

Dessert Wine:

• Sauternes: For a more adventurous tasting experience, a sweet and fruity Sauternes with honey and candied fruit notes is an excellent choice to complement the foie gras.

Fortified Wines:

• Madeira: Using Madeira in the sauce opens up the possibility of pairing it with a glass of Madeira. This fortified wine, with rich and caramelized aromas, complements the depth of the dish beautifully.

Enjoy!