Tournedos Rossini aux Fromage
Fridge Ingredients Submitted
"milk, yogurt, butter, eggs, cheese, bread"
Ingredients
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Instructions
Step 1: Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add 1/4 cup of all-purpose flour and whisk to form a smooth paste. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly fragrant and pale golden. Gradually pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until it thickens and coats the back of a spoon. Season with salt and a pinch of nutmeg. Set aside to cool and rest.,Step 2: Prepare the Breading Station: In a shallow dish, mix together 1/2 cup of grated cheese, 1/4 cup of chopped fresh parsley, and a pinch of salt. Cut the bread slices into 1/2-inch thick slices and toast until lightly browned. Set aside.,Step 3: Assemble and Pan-Fry the Croûtons: In a large skillet, heat 1/4 inch of butter over medium heat until shimmering. Dip each toasted bread slice into the beaten eggs, coating both sides evenly. Then, dip the egg-coated bread into the cheese-parsley mixture, pressing gently to adhere. Pan-fry the bread slices until golden brown on both sides, about 2-3 minutes per side. Set aside on a paper towel-lined plate.,Step 4: Finish with a Rich Cheese Sauce: In a small saucepan, melt 2 tablespoons of butter over low heat. Add 1/4 cup of grated cheese and stir until melted and smooth. Add the cooled Béchamel sauce and stir to combine. Season with salt and a pinch of nutmeg. To serve, place a toasted bread slice on a plate, top with a spoonful of the cheese sauce, and garnish with a sprinkle of parsley and a dollop of yogurt.,Step 5: Plating and Garnish: Arrange the pan-fried bread slices on a serving plate or platter. Spoon the cheese sauce over the bread, followed by a sprinkle of grated cheese and a dollop of yogurt. Garnish with fresh herbs and a drizzle of olive oil, if desired. Serve immediately and enjoy!
