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Scallops marinated in Plantin black truffle juice
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
Tournedos
> 4 beef tournedos (150 g each)
> 4 slices of raw foie gras (80 g each)
20 g of Plantin black truffle butter
> Fleur de sel
> Freshly ground pepper
Truffle jus sauce
> 10 cl of reduced veal stock
> 2 tbsp of Plantin black truffle jus
> 20 g of cold butter
> 1 tsp of balsamic vinegar
Finishing
> 1 fresh Plantin black truffle (20 to 25 g)
> A few sprigs of fresh chives or chervil
Tournedos Rossini Enhanced with Plantin Black Truffle
A symbol of French gastronomy, the Tournedos Rossini is presented here in its most elegant form, elevated by the richness of Plantin black truffle. The harmony between tender beef fillet, seared foie gras, and delicate slices of fresh truffle creates an exceptional balance of textures and aromas.
This remarkable dish perfectly embodies the Plantin philosophy: to magnify noble ingredients without artifice, in full respect of flavor and terroir.
Cook this recipe with Plantin products
Preparation of the Tournedos Rossini with Plantin Black Truffle
In a small saucepan, reduce the veal stock with the balsamic vinegar. Add the Plantin truffle jus, then whisk in the cold butter to obtain a glossy, velvety sauce. Keep warm without letting it boil.
Season the foie gras slices lightly. Sear them in a very hot pan for 1 minute on each side until golden and crisp on the outside. Place them on paper towels to drain. Reserve the rendered fat to enhance the flavor of the meat.
In the same pan, add a small knob of Plantin black truffle butter. Sear the tournedos for 2 to 3 minutes on each side, depending on your preferred doneness. Let the meat rest for 5 minutes under aluminum foil to relax the fibers and retain the juices.
Place one tournedos in the center of each plate and top with a slice of foie gras. Spoon the truffle jus sauce around the dish and garnish generously with thinslices offresh Plantin black truffle. Finish with a touch of fleur de sel and a few sprigs of fresh herbs.
Chef Plantin’s tip(s)
Choose a well-ripened fresh black truffle for a deep, woody aroma.
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Prepare the sauce at the very last moment to preserve all the fragrance of the truffle jus.
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Serve the dish on a warm plate to enhance the melting texture of the foie gras and the aroma of the truffle.
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