Name: Tournedos Rossini on a Celery Root Bed
Yield: 2 portions
Ingredients: 2 tablespoons fresh lemon juice; 1 cup Madeira Sauce; 2 slices foie gras, about 2 inches square and ¼ inch thick; Salt and freshly ground black pepper, to taste; 2 beef tournedos (5 to 6 ounces each); 1 tablespoon unsalted butter; 2 small bulbs celeriac (celery root)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is a most elegant, but easy, way to celebrate a special occasion: melt-in-your-mouth fillet with foie gras and truffle shavings on a slice of celeriac. Don’t wait until you win the lottery!

Ingredients

2 tablespoons fresh lemon juice
2 small bulbs celeriac (celery root)
1 tablespoon <

Main course

Method

Stir the lemon juice into 4 cups of water. Peel the celeriac, and cut it into ¼-inch-thick slices. As you work, drop the slices into the acidulated water to keep them from browning.
Bring a large saucepan of water to a boil. Drain the celeriac, and add it to the water; simmer until tender, 6 to 8 minutes. Drain.
Melt the butter in a medium-size skille

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Ingredients

Method

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