Rossini Tournedos, Balsamic Sauce and Sweet Potato Puree

Rossini Tournedos, Balsamic Sauce and Sweet Potato Puree

Ingredients (pour 4 people):

- 6 beef tournedos
- 6 slices of smoked bacon
- 6 slices of foie gras
- 6 slices of sliced bread
- 150g + 30g butter
- 10cl balsamic vinegar
- 10cl liquid cream
- 2 tsp. Guénard Grapeseed Oil Flavored with Truffle
- Salt and pepper  

For the potato puree:

- 750g sweet potatoes
- 7.5cl liquid cream
- 15g butter
- Salt and pepper


Prepare the puree: clean the sweet potatoes and cook them whole in a large pan of boiling water for 25 to 30 minutes until they are very soft.

Strain and leave to cool, then peel and cut them into pieces. Blend in a mixer and return briefly to a saucepan to heat over low heat to thicken the puree.

Lastly, add the cream and butter. Season with salt and pepper and set aside.

Prepare the tournedos. Wrap each one in a slice of smoked bacon and tie it together.

At the last moment, cook them in a frying pan with the 30g of butter over a high heat for 3 minutes on each side. Season, remove the string and place in a dish.

Cover with a sheet of aluminum foil and put them in the oven at 80°C to keep them warm while you make the sauce.

To make the sauce, deglaze the frying pan with the balsamic vinegar and add the 150g of butter (chopped) when it starts to reduce.

Whisk well and then gradually add the liquid cream over a low heat. Mix well, season and sieve. Cut circles out of the slices of bread.

Toast them in a toaster. Serve the tournedos on the toasted bread circles and garnish with a slice of foie gras, a bead of sauce, a drizzle of Guénard Grapeseed Oil Flavored with Truffle and the reheated potato puree.


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    Grapeseed oil flavored with truffle