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215.483.0444
4365 Main Street
Manayunk, PA 19127
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Tournedos Rossini Salad
Serves:
Four Persons
Ingredients:
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Sauce
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Cassis (currant liquor)
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1/2 cup
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Game or Veal stock
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1 cup
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Balsamic Vinegar
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3/4 cup
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Radicchio, cleaned
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1 Head
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Baby Mesclun Greens
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1 1/2 ounces
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Mustard Greens
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1/4 cup
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Shittake Mushrooms
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1/4 pound
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Extra Virgin Olive Oil
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1/4 cup
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Clarified Butter
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4 teaspoons
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Beef Filet, cut into 16 medallions
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1 pound
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Garnish
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Carrot, peeled and julienned
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1
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Endive head, julienned
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1/2
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Chive Sticks, sliced vertically
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8
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Mousse of Foie Gras(optional)
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5 tablespoons
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Method:
Make the sauce: In a medium saucepan, add the balsamic vinegar and reduce by half. Then add the cassis and reduce until syrupy (to approximately 1/4 cup). Add the veal stock and reduce to 1/2 cup. (The consistency should be able to coat the back of a spoon)
Preheat the oven to 350 degrees F.
On each large plate, take 2 leaves of radicchio and place together to form 1 large cup. Fill with baby greens.
On a sheet pan, roast the shittake mushrooms coated with extra virgin olive oil for approximately 20 minutes until tender. When cooled to room temperature, slice the mushrooms. Add about 1 tablespoon of mushrooms to each salad.
In a preheated pan, heat the clarified butter over high heat, and sear each filet medallion on both sides, approximately 2 minutes all together.
Reheat the sauce slightly in the top of a double boiler. Be careful not to burn sauce.
Spike each salad with approximately 5 pieces each of julienned carrots and endives. Top each one with 1 tablespoon extra virgin olive oil and place 2 chive sticks in each vertically.
To serve, on each plate place 4 medallions topped with a teaspoon of mousse of foie gras and drizzle sauce over and around the meat.
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