Poultry tournedos with raspberries and red wine sauce
10
60
4
No
Ingredients
- 8 poultry tournedos
- 1/4 package of 250 gr (3/4 cup) of Les Cultures de chez nous sliced leeks
- 4 leek whites from Les Cultures de chez nous
- 125 ml (1/2 cup) of frozen raspberries
- 60 ml (1/4 cup) of white vinegar
- 85 ml (1/3 cup) of canola oil
For the raspberry sauce:
- 125 ml (1/2 cup) of red wine
- 60 ml (1/4 cup) of maple syrup
- 250 ml (1 cup) of frozen raspberries
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- Pour raspberries, vinegar, oil, and sliced leeks over the tournedos and bake for 20 minutes in the oven. Turn the tournedos over and continue cooking for another 20 minutes.
- Steam leek whites for 9 minutes.
- In a casserole, mix red wine, maple syrup and raspberries for the sauce. Cook for 10 minutes at medium heat. Set into plates leeks mignons and coat with raspberry sauce.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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