Ingredients for 4 servings
- 4 barded tournedos weighing 170 g each
- 4 escalopes of Rougié foie gras
- 300 g mousserons (meadow mushrooms)
- 2 red onions
- Salt
- Pepper
- Oil
Sauce
- 5 tablespoons caster sugar
- 2 tablespoons balsamic vinegar
- 5 tablespoons red wine vinegar
- 100 ml red wine
- 2 tablespoons butter
- Vegetables and potato rolls
- 200 g carrots
- 100 g celery
- 100 g white of leek (about two leeks)
- The corresponding green parts of the leeks.
- 500 g potatoes
- 2 bay leaves
- Thyme
- Salt
- Pepper
- Cold butter
- Lemon
Heat the oil in a good-sized frying pan. Brown the tournedos on both sides. Add a little butter and finish cooking in the oven at 175 °C for about six minutes. Allow to rest for the time it takes to complete the other preparations.
Lightly fry the foie gras with the mushrooms.
Sauce
Melt the sugar to obtain a clear caramel, add the vinegars and the wine. Cook for a few minutes until syrupy. When serving, pour half of this sauce on the fried foie gras, mushrooms and red onions sliced into thin rings.
Vegetables and potato purée
Wash the vegetables.
Cook the green parts of the leeks in the oven at 200 °C until they are carbonised, i.e. brown and crispy, and then crush them to make a sort of ash.
Peel the other vegetables and cut them into small pieces (except the potatoes). Cook them in lightly salted water until they are completely soft. Drain thoroughly and season with salt, pepper, lemon and cold butter.
Make a fairly firm purée with the potatoes. When it is cold, make little cylinders and then roll these in the leek ash. Heat the rolls in the oven at 170 °C for ten minutes before serving.
Arrange all of the ingredients on the plate and serve the rest of the sauce separately.
