Leeks

Poultry tournedos with raspberries and red wine sauce

Name: Poultry tournedos with raspberries and red wine sauce
Prep time: 1 h 10 min
Cook time: 1 h
Yield: 4
Cuisine: Plats principaux
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; 125 ml (1/2 cup) of red wine; 60 ml (1/4 cup) of maple syrup; 250 ml (1 cup) of frozen raspberries

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Author: Crazy Leeks

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Preparation 10

Baking 60

Portions 4

Freezing No

Budget

Ingredients Preparation

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.