Tournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Tournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Portion for 4 people
Ingredients:
4 slices of veal fillet, 300g each
Olive oil, salt and pepper
For the sauce:
2 medium shallots
1 fresh truffle (50 g)
100 grams of foie gras (half‑baked)
30 g of butter
A small glass of cognac for the flambe
A teaspoon of black caviar
200 ml of Madeira or Port wine
0.75 ml of truffle juice
250 g of olive oil (to deep fry)
For the garnish:
2 sweet potatoes
Bavarian vegetables
2 eggs
100 ml of milk
100 mg of sour cream
Salt, pepper and nutmeg
Oil infused with truffle
Sprigs of rosemary, thyme or frozen parsley
How to prepare tournedos with black truffle sauce, sweet potato chips and a Bavarian garnish?
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