Beef tournedos with pan-fried foie gras, duchesse potatoes and pepper sauce

Indulge in the epitome of culinary elegance with our Beef Tournedos topped with seared Foie Gras, accompanied by sumptuous Duchess Potatoes and a rich Pepper Sauce. This recipe is a symphony of luxurious flavors, designed to create a dining experience that’s as unforgettable as it is delicious. Each component, from the perfectly cooked beef to the creamy, piped potatoes and the decadently smooth sauce, works in harmony to delight the senses. Ideal for a special occasion or a sophisticated dinner party, follow our detailed guide to master this gourmet masterpiece.

(1)

Preparation 15 min
Baking 10 min
Servings 4
Level Débutant

Recipes > Meat > Beef tournedos with pan-fried foie gras, duchesse potatoes and pepper sauce

Ingredients

Beef Tournedos (130 grams each) : 4
Foie gras (Escalope: 50 grams each) : 4
Unsalted butter : 20 grams
Fleur de sel : 1 pinch
Pepper : 1 pinch

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Preparation steps

Step 1
Start by making the pepper sauce, which can be prepared the day before and reheated the next day in a bain-marie before serving.
Step 2
Then make the duchesse potatoes.
Step 3
In a hot frying pan, melt the butter and place the tournedos.
3 minutes on each side is sufficient for rare cooking.
This may vary according to the thickness of the pieces.
(For a lower-calorie version, simply drizzle with olive oil).
Step 4
When the tournedos are cooked to your liking, season with salt and pepper and remove. Cover with aluminum foil just long enough for the foie gras escalopes to cook.
Step 5
Place the foie gras escalopes in a hot, fat-free frying pan.
Step 6
Brown for a minute on each side.
When the foie gras escalopes are cooked, season them and place them on the tournedos.
Step 7
Place the tournedos on each plate, along with a few duchess potatoes and a small sauce boat containing the pepper sauce.
For a healthy touch, add a small bundle of extra-fine green beans.

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Beef tournedos with pan-fried foie gras, duchesse potatoes and pepper sauce

Ingredients

Beef Tournedos (130 grams each) : 4
Foie gras (Escalope: 50 grams each) : 4
Unsalted butter : 20 grams
Fleur de sel : 1 pinch
Pepper : 1 pinch

Preparation steps

Start by making the pepper sauce, which can be prepared the day before and reheated the next day in a bain-marie before serving.
Then make the duchesse potatoes.
In a hot frying pan, melt the butter and place the tournedos.
3 minutes on each side is sufficient for rare cooking.
This may vary according to the thickness of the pieces.
(For a lower-calorie version, simply drizzle with olive oil).
When the tournedos are cooked to your liking, season with salt and pepper and remove. Cover with aluminum foil just long enough for the foie gras escalopes to cook.
Place the foie gras escalopes in a hot, fat-free frying pan.
Brown for a minute on each side.
When the foie gras escalopes are cooked, season them and place them on the tournedos.
Place the tournedos on each plate, along with a few duchess potatoes and a small sauce boat containing the pepper sauce.
For a healthy touch, add a small bundle of extra-fine green beans.