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