Tournedos Rossini

Preparation Time: 70 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 2

Want to make a good impression on your guests? Not sure how? This will be an excellent meal for true gourmets and those who crave good flavors.

Rinse the tournedos under running water and dry them with paper towels. Then lightly pound them, season with salt, and place them in a dish. Drizzle some oil over the meat, cover the dish, and place it in the refrigerator for at least 1 hour. Rinse the goose liver and cut it into two thinner rings, making small incisions on one side with a knife (see picture).
Take the dish with the meat out of the refrigerator and shape the tournedos into round forms with your hands. Place a pan on the stove and heat it well. Place the prepared tournedos in the well-heated pan. Cook them for 6 minutes on each side. Then remove the meat to a plate and quickly toast the bread slices in the pan on both sides. Place the toasted bread slices on two serving plates and carefully place one tournedo on each slice. In the pan where the tournedos were cooked, quickly sear the goose liver. Cook for 1 minute, flipping once halfway through.
Place the seared goose liver on top of the tournedos and grate truffle over it (you can also slice it into thin rings). Add a little water to the pan where the meat was cooked and scrape the bottom well with a spatula and mix to create a thin sauce. Place the pan back on the stove and cook over moderate heat for about 2 minutes. In a bowl, mix 1 dl of wine with starch, then pour it all into the pan and cook for another 3 minutes. Pour the sauce around the tournedos and serve the prepared dish.

When preparing toasted bread slices, it is recommended to cut off the crust and toast the slices without it.