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Tornado Rossini

Beef tenderloin on skewers with black truffle and red wine sauce

Tornado Rossini
Beef tenderloin
Foie gras
Toast

Stock
1 l veal stock
1 l chicken stock

Red wine Sauce
1 piece of shallots
1 garlic clove
Thyme
Rosemary
100 g acacia honey
200 cl apple vinegar
1 cup of red wine
Pepper
Bay leaves
150 g butter
1 lemon
50 g of black truffles

Procedure

Tornado Rossini
Toast bread, meat and fois gras must be cut into equal squares and placed in the same order 3-4 times on the spear. It's all grilled on all sides and is then ready for serving.

Red wine Sauce
Scallops, thyme, garlic and rosemary are lightly fried in a saucepan. Honey is added and caramelized.
Then add the apple vinegar and reduce it completely. The red wine is poured over and reduced until the alcohol is gone. The stock is poured over and reduced to 1/3 and cooked with butter, salt and lemon juice.

Serving
Remove skewers and grate the black truffle over the food according to taste. The sauce is served next to the meat.

Served with grilled vegetables and a strong, well-tempered glass of red wine.

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