Best 2 Hyeholdes Veal Rossini Recipes
Hyeholdes veal rossini is a classic dish that combines the luxurious flavors of veal, foie gras, and truffle. It is a perfect meal for a special occasion or a romantic dinner. The dish is said to have been invented by the famous Italian chef Gioachino Rossini in the 19th century. It is believed that Rossini was so impressed by the flavors of the dish that he named it after himself.
Here are our top 2 tried and tested recipes!
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
ROSSINIS
Provided by Ina Garten
Categories beverage
Time 1h15m
Yield Makes 6 to 7 drinks
Number Of Ingredients 5
Steps:
- Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
- When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
Tips:
- Use high-quality ingredients for the best results.
- Make sure the veal is tender and cooked to your desired doneness.
- Sear the foie gras in a hot skillet to get a nice crust.
- Use a good quality Madeira wine for the sauce.
- Serve the dish immediately after it is cooked.
Conclusion:
Veal Rossini is a classic French dish that is perfect for a special occasion. With its tender veal, seared foie gras, and rich Madeira sauce, it is sure to impress your guests. While it may seem like a daunting dish to make, it is actually quite simple to prepare. By following the tips above, you can create a delicious and memorable meal that everyone will enjoy.
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