Tournedos Rossini (ITALY)



  • 2 slices of filet mignon
  • Salt
  • Black pepper
  • 0,154 lb of broth (demi glass if available)
  • 3-4 sprigs of fresh rosemary
  • 3-4 sprigs of fresh thyme
  • Olive oil
  • 3 tablespoons of semolina flour
  • 2 slices of pate

For the potatoes:

  • 2 potatoes
  • clarified oil
  • Salt

For the garnish:

  • baby chard leaves
  • Butter

Slice the potatoes into round shapes and add the remaining ingredients and bake in the oven. Make sure that all of the potatoes are embedded in the oil.

Fry the pate dipped in semolina. Season the back and front of the filet with salt and pepper.

Cook the meat in a hot pan with butter along with fresh spices. Serve.

ENJOY YOUR MEAL
 

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