Tournedos à la périgourdine

Name: Tournedos à la périgourdine
Total time: 30 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 4 thick beef tournedos (filet steaks, 180 g / 6 oz each); 4 slices raw duck foie gras (60 g / 2 oz each); 20 g (¾ oz) black Périgord truffle, sliced; 200 ml (¾ cup + 1 tbsp) Périgueux sauce (or Madeira veal stock); 4 thick slices sandwich bread (1.5 cm / ⅝ in); 30 g (1 oz) unsalted butter; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Tournedos Périgourdine (beef with foie gras and truffle)

⏱ 30 minServes 4Medium750 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4thick beef tournedos180 g (6 oz) each
4slices raw duck foie gras60 g / 2 oz each
20 gblack Périgord truffle, sliced
200 ml (¾ cup)Périgueux sauceor Madeira veal stock
4 slicesthick slices sandwich bread1.5 cm / ⅝ in
30 g (1 oz)unsalted butter
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

4 thick beef tournedos 180 g (6 oz) each
4 slices raw duck foie gras 60 g / 2 oz each
20 g black Périgord truffle, sliced
200 ml (¾ cup) Périgueux sauce or Madeira veal stock
4 slices thick slices sandwich bread 1.5 cm / ⅝ in
30 g (1 oz) unsalted butter
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy cast-iron skillet (28 cm / 11 in)

1 small saucepan (14 cm / 5½ in) for the sauce

1 round cutter (8 cm / 3 in)

03 — Method

Cut the bread into rounds with a cutter and fry in butter for 2 minutes per side until golden and crisp.
Take the steaks out of the fridge 20 minutes ahead and season both sides with flaky salt and pepper just before cooking.
Gently warm the sauce over very low heat, stirring; don't let it boil.
Sear the steaks in a very hot pan for 3 minutes per side for rare, then rest in a warm place for 4 minutes.
Sear the foie gras in the same hot pan for 45 seconds per side and drain on paper towels.
Place a crouton on each warm plate, top with a steak, then a slice of foie gras and a few slices of truffle.
Spoon the hot sauce around and serve immediately.