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.
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