Atournedo is a perfect center-cut filet mignon from the tenderloin. Tournedos should always have the chain muscle that runs along one side of the filet removed. The classic Rossini garniture consists of a slice of terrine of foie gras and Sauce Périgueux made with chopped and sliced truffles. Terrine of foie gras is used rather than raw foie gras because it contains less water and holds up better when it is heated.
|center-cut filets mignons, chain muscle removed,
|salt and pepper||to taste||to taste|
|clarified butter or vegetable oil|
|foie gras terrine slices,
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.