Chef Antony J. BallardA Recipe by Chef Antony J. Ballard

 


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Tornado Rossini Foie Gras

Red wine reduction sauce
4 x 8-10oz Prime filet steaks – tied into round crowns
    -  Heat olive oil in a heavy skillet until very hot. Cook steak on one side for 3 minutes.
    -  Add 2 ounces of good quality butter. Cook reverse side 3 minutes.
    -  Remove from pan onto a warm plate or rack.  
    -  Rest.

Grade A foi Gras - Have pre-cut 4 x 2 ounce pieces  
    -  Season salt and pepper.  
    -  In hot skillet sear for 30 seconds on both sides until golden brown.

Pre-cut rounds of sliced brioche bread made to size of steak.

Assembly:
-  Place brioche on warm plate.  
-  Add tornado of beef, drizzle over red wine reduction sauce.  
-  Carefully place Foie Gras on top.
-  Garnish with rosemary or thyme sprig.

Food and Shelter - Ballard, Antony J.; Wiggins, Karl (2013-01-27).  (Kindle Locations 724-732). Karl Wiggins. Kindle Edition.