Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style

Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style
7 Ingredients
  • 4 tablespoons sunflower oil
  • 4 (7-ounce) beef filets
  • Salt and freshly ground pepper
  • 4 (3-ounce) portions fresh or frozen duck foie gras
  • Vegetable Bouquetiere, recipe follows
  • 4 slices black truffles (not too thick)
  • Perigueux Sauce, recipe follows
Nutrition
1001
50% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

131% 85

Saturated

140% 28

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 7

Carbs

3% 8

Carbs (net)

- 4

Fiber

14% 3

Sugars

- 0

Sugars, added

- 0

Protein

97% 48

Cholesterol

97% 291

Sodium

29% 703

Calcium

12% 119

Magnesium

14% 55

Potassium

21% 747

Iron

43% 8

Zinc

51% 8

Phosphorus

74% 521

Vitamin A

95% 852

Vitamin C

3% 2

Thiamin (B1)

12% 0

Riboflavin (B2)

27% 0

Niacin (B3)

74% 15

Vitamin B6

54% 1

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

169% 10

Vitamin D

- 0

Vitamin E

32% 6

Vitamin K

7% 5
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