Buffalo Rossini
Ingredients
- 1 whole Buffalo tenderloin
- 3 Idaho potatoes, peeled and large diced
- 1/2 black truffle, minced
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 tablespoon truffle oil
- 3 red onions, quartered lengthwise, cored, and fine julienned
- 1 tablespoon oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 cup red wine
- 2 sprigs thyme
- 2 cups red wine
- 1 sprig rosemary
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 cup veal stock
- 4 (4-ounce) pieces foie gras
- Salt and pepper
- 3 tablespoons butter
- 1 tablespoon chopped thyme
- 1/4 cup chopped chives
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