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Tournedos Rossini with Pedro Ximénez sauce



  1. In a frying pan, melt butter and brown the 4 bread slices, keeping them warm afterwards.
  2. 4 slc Bread
  3. Salt the foie gras and fry the tournedos. Season with salt and pepper to taste and keep warm.
  4. 4 u Foie gras slices
  5. 4 u Beef tournedos
  6.  Black pepper
  7.  Salt
  8. Pour the cooking liquid into the jug and add the Pedro Ximénez. Reduce for 4 minutes at 100°C, speed 2.
  9. 200 gr Pedro Ximénez sherry
  10. .Add the butter and 1/4 of the sliced truffle, 2 minutes, 90°C, speed 3.
  11. 60 gr Butter
  12. 1 slc Truffle