The TOURNEDOS ROSSINI 2

the TOURNEDOS ROSSINI 06372 4 PERSONS INGREDIENTS 4 tournedos of Tenderloin (medallions) from 150 g each, 4 slices of bread, 200 g butter, salt, pepper, 1 glass of Madeira, 1 tablespoon flour, 1 glass of broth, 4 pat medallions of Goose liver, truffle slices 4.

Related PROCEEDINGS the tournedos to keep them in shape during baking.

Cut slices of bread to fit the tournedos, let them Brown with 80 g of butter and keep them warm.

Take warm 100 g of butter in a large frying pan, lay the tournedos and cook on both sides over high heat, for about three minutes.

Then sprinkle the pretzels, pepateli, remove them from the Pan and keep warm on a serving dish (preferably metal) placed over a saucepan filled with boiling water.

Dilute the broth with the Madeira and return it to a boil.

Mix the last bit of butter with flour and put the mixture in the sauce, which will thicken up flour per share; then dilute it all with the boiling broth and simmer, stirring constantly, until you have a thick sauce (it will take about five minutes).

At this point, place each tournedos on a crostone of bread; cutlery on each of them a medallion of pat and a slice of truffle.

Sprayed everything with the prepared sauce and serve immediately.