|
Warm up half the butter in a frying pan. Brown each side of the slices of bread in it. Remove the slices of bread, add the other half of the butter and seal the tournedos in butter. Once the tournedos are cooked, add salt and pepper and flambé them with Cognac.
Remove the tournedos, warm up the Madeira wine in the same frying pan, then add the double cream, salt and pepper. Stir this sauce until it gets thicker.
Lay each tournedos on a slice of bread. Cut the foie gras into 4 slices and lay a slice of foie gras on each tournedo. Cover with warm sauce.
This dish can be served with pan-fried mushrooms and a red Bordeaux wine.
|
