Feature Story- Radisson Seven Seas Voyager, Signatures Restaurant
Tourmedos, Rossini style with glazed vegetable bouquetiere, sauce Perigueux style

Ingredients:
4 pieces beef fillets, 7oz each (200-220g)
4 tbsp sunflower oil
Salt and freshly ground pepper
4 pieces frozen duck foie gras, 3oz each (50-60g)
4 slices black truffle, not too thick

Vegetable bouquetiere garnish:
20 pieces carrot, turned medium size
2 tbsp granulated sugar
1 tbsp unsalted butter
Salt and freshly ground pepper
20 pieces turnip, turned medium size
2 tbsp granulated sugar
1 tbsp unsalted butter
Salt and freshly ground pepper
20 pieces potato, turned medium size
1 tbsp sunflower oil
3 tbsp clarified butter freshly made
2 tbsp unsalted butter
Salt
12 tbsp string beans
1 handful sea salt
Ice cubes to refresh the beans after the cooking process
2 tbsp unsalted butter
1 tsp finely chopped shallots
Salt and freshly ground pepper
4 tbsp finely chopped curly parsley

Sauce, Perigueux:
2 large shallots, finely sliced
1 garlic clove, finely sliced
1 large bouquet garni
2 cups Madeira wine
2 tbsp Cognac
½ tsp crushed black pepper
3 cups fresh brown veal stock
½ piece black truffle, finely chopped
4 tbsp fresh duck foie gras, broken into small pieces
1 tbsp unsalted butter

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