Beef Tongue Rossini
As seen on TV
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Who made this dish?
Braised Beef Tongue Tournedos Rossini with Carolina Reaper Leche de Tigre and Seared Foie Gras
A toast to Per Se.
While prepping: "My main is beef tongue with foie gras and a Carolina reaper leche de tigre. This dish is a toast to Per Se. The beef tongue is a riff on the tongue and cheek dish we had at Per Se. It feels very full circle." (The matsutake she first planned here was later moved to her second course.)
At service: "I wanted to do a toast to Per Se. In my time there I made my own version of a tournedos Rossini with braised beef tongue, a Carolina reaper leche de tigre and seared foie gras on top."
On balance: "The beef tongue is the star of the dish. I don't want to give it too much because I don't want it to overpower the dish."
{Guest}: "This dish is perfect."
{Judge}: "I'm not sure if Chef Thomas ever put the Carolina reaper in his dishes, but maybe he should. We're getting a little peek into how she cooks, which is big flavors, high acid, high heat."
Final table: {Judge}: "You had a lot of fans of this dish at the table."
{Judge}: "The tongue was beautifully braised. It was fork tender, and that's tough to do."
{Guest}: "This was like, if Thomas Keller was doing a pop up in Brazil, I think this would be on the menu."
