Easy Wagyu Beef and Black Truffle Torchon Lollipops
What do you do when you have left over ingredients from making Tournedos Rossini??..... Make an easy gourmet appetizer that will wow your guests!
3 tsp oil
12 oz Wagyu Beef Filet Mignon
½ C of Tournedos Rossini Sauce (look at Tournedos Rossini Recipe)
Season both sides of the wagyu filet mignon with salt and pepper. Heat a sauté pan and add 3 tsp of oil. Once ripples show in oil, sear both sides of the filet (about 3 mins per side). Let filet rest for 5 mins covered. While the wagyu rests, heat the 1/2 -1 cup of the Tournedos Rossini sauce. Be careful to warm it slowly so the sauce does not separate, whisking constantly. White beef is resting and sauce heating up, form tiny balls with the truffle foie gras torchon. This can be done a few ways, either by using a small melon scope or by slicing and rolling the torchon into balls with your hands. Cut Wagyu steak into bite size pieces. Ladle some sauce onto a plate to cover the entire surface. With toothpicks spear a piece of torchon then a piece of wagyu beef. Once completed with all left over pieces of steak and torchon, spoon a little tournedos Rossini sauce over the top of each lollipop. Serve hot and enjoy!