 CHATEAU MAGDELEINE BOUHOUD 2005 RED | 
FRANCE
TUNA TOURNEDOS ROSSINI WITH RATTE DU TOUQUET POTATOES
|
| Method |  Preparation time: 20 mn
Cooking time: 20 mn
Prepare four steaks from the tuna fillet, each about 2,5cm thick.
Prepare four escallops from the large lobe of Foie Gras, each about 2,5cm thick.
Cook the potatoes, skin-on, in salted water. Drain and peel while hot. Place in a bowl, add the 25g butter and mash with a fork quickly so as not to form a paste. Season to taste and set aside.
Reduce the balsamic vinegar until a syrupy texture is obtained. Add the 100g's of butter and beat to form a sauce. Keep warm.
Heat a little oil in a pan over high heat. Seize each side of the tuna steaks, then reduce the temperature, cover and cook until rosy in the centre. Season with fleur de sel and freshly ground black pepper and keep warm.
Heat another pan without adding any oil. Cook the foie gras escallops over high heat ensuring the centre remains firm. Season with fleur de sel and freshly ground black pepper.
To serve, arrange the mashed potatoes in the centre of each plate (about the same diameter as the tuna tournedos). Place a tuna tournedos on top, then a foie gras escallop. Accompany with a drizzle of the balsamic vinegar sauce. Serve immediately. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
|
|  | |  | | GAELLE BENOISTE PILLOIRE |  | L'OFFICIER DE BOUCHE
BORDEAUX |
| |  | |  |
| | | | INGREDIENTS | Serves 4
- Tuna fillet (enough to prepare 4 tournedos)
- 1 fresh duck foie gras
- Balsamic vinegar
- 25g butter
- 700g Rattes du Touquet potatoes
- 100g butter
- salt"Fleur de sel" and pepper
|
| | | | |
|
