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.
-
Preparation 15 min
-
Baking 10 min
-
Servings 4
-
Level Débutant
-
Energy ≈ 490 kcal / serving
Ingredients
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Your comments
Personne n'a encore testé cette recette
Soyez la première personne à dire ce que ça a donné.
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.
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.
Donnez votre avis