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.
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.
- 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.