Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

"Beef tenderloin Rossini style with tranche of pan seared duck liver, roasted potatoes, grilled garlic vegetables and port wine jus"

"Beef tenderloin Rossini style with tranche of pan seared duck liver, roasted potatoes,  grilled garlic vegetables and port wine jus"
Save to magazine
"Beef tenderloin Rossini style with tranche of pan seared duck liver, roasted potatoes,  grilled garlic vegetables and port wine jus"
Save to magazine

"Beef tenderloin Rossini style with tranche of pan seared duck liver, roasted potatoes, grilled garlic vegetables and port wine jus"

Share

Prep Time

20 Mins

Cook Time

15 Mins

Servings

1

5177

Views

Save to magazine

Ingredients

Beef tenderloin 150gm

Duck breast(fogra) 70gm

Asparagus 2peace

Red/Yellow bell pepper 2peace

Roasted Potato 2peace

Red wine Jus 50ml

Extra vargen olive oil 100ml

Garlic 2 clove

Seasoning to test

Cooking Procedure

1

n Cut the beef tenderloin and season with seasoning  put it on hot pan make it nice color and finish it in the oven.as your wish u want have it (M.R./M./W.). make a sauce with veal demiglash and redwine. grilled the vegetable with seasoning and olive oil.and arrange it on the plate as like pitcher.and sauted the duck breast with slow flam and put it on the top.n

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms