Tournedos Montmort (on Brioche Croûtons Stuffed with Foie Gras and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- brioche
- purée of foie gras
- truffles
- pale meat glaze
- Madeira
- veal jus
- butter
Instructions
- Fry croûtons of brioche, hollow them out lightly and stuff them with a purée of foie gras to which diced truffles have been added.
- Sauté the tournedos and arrange them on the croûtons.
- Coat the tournedos lightly with pale meat glaze and place a large, thick slice of truffle on each.
- Deglaze the sauté pan with Madeira and veal jus, thicken lightly with foie gras purée and add a thread of meat glaze.
- Finish with a little butter and pour this coulis round the tournedos.